Baby Oyakodon (Tender Chicken Thigh Over Rice)
Baby Oyakodon (Tender Chicken Thigh Over Rice)
[Baby Oyakodon] Made with Chicken Thigh for Your Little One
Wondering what else you can make with chicken thighs? I tried making Oyakodon! This recipe is perfect for a nutritious and delicious meal for your baby, featuring tender chicken thigh.
Ingredients- 2 boneless, skinless chicken thighs (about 150-200g)
- 1/4 small onion
- A small bunch of enoki mushrooms
- A little bit of green onion (scallions)
- 1 egg
- 1 Tbsp baby soy sauce (or low-sodium soy sauce)
- 250ml vegetable broth (dashi made with kombu, daikon, shiitake)
Cooking Instructions
Step 1
First, to remove any gamey smell and tenderize the chicken thighs, soak them in cold water with a little milk for about 10 minutes. This step effectively removes unwanted odors and makes the meat softer, perfect for your baby.
Step 2
While the chicken is soaking, prepare the vegetables. Thinly slice the onion. Trim the base of the enoki mushrooms and separate the strands. Finely chop the green onions to use as a garnish.
Step 3
Lightly grease a non-stick pan with a tiny amount of oil. If your pan has excellent non-stick properties, you might be able to cook without any oil.
Step 4
Drain the chicken thighs from the milk and pat them dry. Place them in the preheated pan and cook until lightly browned on both sides. For easier consumption by babies, it’s recommended to remove the skin and bone if they are still present, using only the chicken meat.
Step 5
If you haven’t removed the skin already, you can easily peel it off once the chicken is partially cooked. As chicken skin can contain a lot of fat, it’s best to primarily feed your baby the lean meat.
Step 6
While the chicken is cooking, crack the egg into a bowl and whisk it well. Add some of the chopped green onions to the egg mixture and stir to combine. The subtle green onion aroma will enhance the flavor of the egg.
Step 7
Remove the cooked chicken from the pan and cut it into bite-sized pieces, suitable for your baby to eat easily. Aim for pieces that are manageable but still offer a slight chew.
Step 8
In the same pan used for the chicken, pour in the vegetable broth (250ml) and bring it to a simmer. Add the sliced onions and enoki mushrooms, and cook until the onions become translucent. Then, add all the cut chicken pieces and let everything simmer together.
Step 9
Add 1 tablespoon of baby soy sauce to season. Baby soy sauce is low in sodium and mild, making it safe and suitable for infants. If using regular soy sauce, use a very small amount or dilute it for your baby.
Step 10
Once the vegetables are cooked and the sauce has slightly reduced, gently pour the beaten egg mixture evenly over the pan. As the egg begins to set, avoid stirring vigorously; let it cook gently, or stir just slightly to create soft curds, similar to scrambled eggs. The key is to achieve a soft, fluffy texture.
Step 11
When the egg is about 70-80% cooked, turn off the heat and let the residual heat finish cooking it. Be careful not to overcook, as the egg can become dry and tough. The chicken, vegetables, and egg should meld together into a tender consistency perfect for your baby.
Step 12
Serve the cooked Oyakodon mixture over warm rice. Garnish with a sprinkle of the remaining chopped green onions for a visually appealing and delicious ‘Baby Oyakodon’!
