Ingredients
Method
Dashi
- Cut & wash the kombu
- Cut the pumpkin into small slices/chunks
- Prepare kombu dashi by heating gently the kombu and pumpkin for 30-60mins without bringing to rolling boil
- Filter out pumpkin & kombu, set aside
Egg White Rice
- Steam the egg whites, preferably in a rectangular container for 10mins or until fully set
- Remove from heat & let cool
- Remove from container and cut/grate into small, rice-size pieces
- Slightly reheat before serve if needed
Chicken & Egg
- Mix the whole egg and egg yolk. Lightly whisk and do not fully mix to maximize fluffiness
- Slice chicken into bite-size pieces
- Heat pan over medium heat, lightly sear the chicken with minimal oil
- Add the dashi and let it gently simmer for 2-3 mins until slightly reduced and chicken is 90% cooked
- Reduce heat to low or turn off heat
- Pour 2/3 of egg mixture over the chicken & broth
- Gently stir
- Let residue heat cook the egg until just set. Add remaining egg and let it cook till slightly soft but not runny
Assembly
- Place egg white "rice" into bowl. (Alternatively can use dry dog food of choice)
- Spoon the chicken & egg mixture over the rice
- Optional: add a teaspoon of the dashi to increase gloss
- Garnish with parsley and/or white sesame
- Clean bowl's side, let cool till warm, serve
- Bon appétit!
===中文===
高湯
- 將昆布剪開並以清水輕輕沖洗
- 將南瓜切成薄片或小塊
- 將昆布與南瓜放入鍋中，以小火加熱 30–60 分鐘. 過程中避免大滾，只需輕微加熱出味
- 將昆布及南瓜過濾取出，保留高湯備用
蛋白飯
- 將蛋白倒入容器中蒸 10 分鐘，或直至完全凝固. 建議使用長方形容器，方便後續切割
- 取出放涼
- 從容器中取出蛋白，切碎或刨成細小、米粒大小
- 食用前如需要，可稍微回熱
雞肉&蛋
- 將全蛋與蛋黃混合，輕輕攪拌即可，不要完全打勻，以保留蓬鬆口感
- 將雞肉切成適口大小
- 以中火加熱平底鍋，用極少量油將雞肉輕輕煎至表面上色
- 加入高湯，小火慢煮 2–3 分鐘，直至湯汁略為收乾，雞肉約 90% 熟
- 轉至小火或關火
- 將 2/3 蛋液倒入雞肉與高湯中
- 輕輕攪拌
- 利用餘溫將蛋煮至剛剛凝固
- 再加入剩餘蛋液，煮至微軟但不流心
組合
- 將蛋白「飯」放入碗中（亦可按需要改用乾狗糧作為底）
- 將雞肉與蛋液舀在飯上
- 可選：加入 1 茶匙高湯，增加光澤感
- 以番茜及／或白芝麻作裝飾
- 擦拭碗邊，放涼至溫熱即可享用
- Bon appétit!