Actually I cooked half soy sauce chicken. It’s quite simple and can be done by rice cooker.
- Put the half chicken (approx. 300-400g) in a big bowl. Sprinkle a little oil and light soy sauce. Massage the chicken to let the oil and soy sauce evenly spread. Let it marinate for 30 mins.
- Brush oil to the bottom of rice cooker. Put in 3 or 4 ginger slices, 1 or 2 stalk of green onion. Chicken on ginger and green onion.
- Pour in 1/2 cup water, 1/4 cup light soy sauce, 2 tsp dark soy sauce, and 2 tsp sugar.
- Cover the lid, press cooking button. When it’s done, flip the chicken over. Cover the lid and press button again.
- When it’s done again, don’t open the lid immediately. Let it be tightly closed for another 10 mins. After that, it’s ready to serve.
For tamago yaki:
Beat 2 eggs in a bowl. Add in 1 tsp milk and 1 pinch salt. Blend well.
Heat a pan (I used the normal round shape pan not the square type). Brush a little oil. Pour 1/3 egg in. Gently stir with chopsticks. Push all the egg to one side of the pan. Pour in a little more egg. When it starts to solidify, Roll the egg from the previous egg side to the other. Repeat the step till finish all the egg.
Cool down and cut into slices.
To make my husband eat more vegetables, I added in some broccoli, cauliflower and cherry tomatoes.
He loved it and finished them all.