Chicken Omelette Rice with Demi-Glace Sauce
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A savory dish featuring chicken and rice wrapped in a soft egg omelette, topped with a rich demi-glace sauce.
01:00:00 total
Serves 2
medium
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Ingredients
- chicken thighs - 50g (1.7oz)
- onion - 50g (1.7oz)
- cooked rice - 150g (5.3oz)
- butter - 10g (0.3oz) (for rice)
- egg - 200ml (6.7oz)
- demi-glace sauce - 80g (2.8oz) (divided)
- hot water - 300ml (10oz) (for sauce)
- butter - 30g (1oz) (for sauce)
- flour - 4tbs
- bouillon (broth) - 10g (0.3oz)
- fond de veau - 10g (0.3oz) (optional)
- ketchup - 1tbsp
- Worcestershire sauce - 1tbsp
- mirin - 1tbsp
- onion paste - 20g (0.7oz)
Instructions
- Prepare the Chicken: Mince the onion. Slice the chicken about a centimeter thick.
- Fry Chicken Skin: Get the chicken oil out of the skin by frying it.
- Cook Ingredients: Fry the chicken, onion, butter, cooked rice, and 40g of demi-glace sauce together.
- Shape the Rice: Shape the rice using a rice scooper.
- Make Egg Sheet: Beat the eggs, strain, and cook in a lightly oiled pan. Carefully fold both sides into the center and flip.
- Assemble and Serve: Slice through the egg, place on top of the rice, pour the remaining demi-glace sauce over, and sprinkle with parsley.
- Make Quick Demi-Glace Sauce: Melt butter in a pot, add flour, fry for 15 minutes, add hot water and bouillon gradually, then add ketchup, Worcestershire sauce, mirin, and onion paste. Boil for 20-30 minutes.
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