Bento (Lunch box) ~ Chicken Rice Bowl with Soft-Boiled Egg

Thought of doing something easy for take out dinner, then I come across this recipe on newspaper from NTUC and there I go.

Its pretty easy and minimal mess and of cos it provided enough nutrition for your loved ones. The taste is actually more towards Japanese flavor.

I have changed the vegetable from the original recipe as this is what I found in my fridge. Therefore you can actually use any vegetable as you like...

Ingredients

Marinade
1/4 cup light soy sauce
1 tbsp mirin
1 tbsp sugar
1 tsp minced ginger (I used ginger powder for convenience)
1 tbsp sake

2 chicken thigh
asparagus/cauliflower
2 bowl of rice
2 eggs

Direction
1. Mix the marinate in a bow and add the chicken thigh. Marinate for at least 30 minutes or overnight.
2. Preheat oven to 190 degree celcius. Place the chicken on a foil-lined baking tin and drizzle over any remaining marinade.
3. Bake in the oven for 25 min. Remove from the oven and set aside.
4. As for the vegetables, there are 2 options:
- Place the asparagus on a baking tin and sprinkle some olive oil and salt and pepper.
Bake it over the oven around 5 min
- Cook cauli flower over boiling water (add some salt in the water) for 1-2 min. Remove and
sprinkle some pepper over it and set aside.
5. To make soft-boiled eggs, bring a saucepan of water to boil. Turn off the heat and lower the eggs into the hot water. After 7 min, remove and set aside.
6. Assemble the chicken and vegetable on top of the bowls of rice and drizzle over the remaing juice from the baking tin. Break an egg onto each bowl of rice and serve.