Oyakodon with Creamy Corn
1/2 pc (sliced)
as appropriate (chopped)
2 bowls (cooked)
Remove chicken with skin and cut into piece. Mix them well with some cornstarch and salt. Set aside.
Stir fry chicken until cooked, then add Campbell’s Japanese Style Sweet Corn Condensed Soup and milk to mix well. Add onion and boil as well.
Whisk the egg, slowly pour into the soup and off the heat.
Pour those ingredients onto a bowl of rice, sprinkle with scallion or coriander and serve.
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