Japanese Chicken and Rice | Australia
Delightful Japanese Chicken and Rice using Lee Kum Kee Soy Sauce. Quick & easy, perfect for lunch or dinner. Enjoy authentic flavors at home!
Keywords
- Lee Kum Kee
Ingredients
- For chicken soboro:
- 200g Chicken mince
- 2 tablespoons Lee Kum Kee Premium Soy Sauce
- 2 tablespoons Mirin
- 2cm cube Fresh ginger – finely chopped or grated
- For scrambled egg (iri tamago):
- 2 eggs
- 1 teaspoon sugar
- ½ teaspoon Lee Kum Kee Premium soy sauce
- Cooking oil (optional)
- 2 bowls of freshly steamed plain rice (white or brown – your choice)
- Blanched sugar snap peas to serve.
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