Oyakodon with Creamy Corn
Difficulty
Servings
For 2
Ingredients
10.5oz Campbell’s
Japanese Style
Sweet Corn
Condensed Soup
1 can
Chicken Thigh
300g
Milk
150mL
Onion
1/2 pc (sliced)
Egg
2 pcs
Scallion/ Coriander
as appropriate (chopped)
Rice
2 bowls (cooked)
1
Remove chicken with skin and cut into piece. Mix them well with some cornstarch and salt. Set aside.
2
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.
3
Whisk the egg, slowly pour into the soup and off the heat.
4
Pour those ingredients onto a bowl of rice, sprinkle with scallion or coriander and serve.
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