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15minutes
Finely chop the onions and separate the chicken from the skin and cut into pieces that are easy to eat.
Fry only the chicken skin and when the oil comes out, pull it up and fry the chicken meat. When the chicken is cooked, add the onions and fry, then add butter and rice and fry. When the whole is mixed, add 40g of demiglace sauce, mix and put in an omelet rice mold.
After melting the eggs and straining them with a net, spread the olive oil in a frying pan to make a soft-boiled omelet.
Place 3 on chicken rice, make a cut in the center, spread it, and sprinkle with the remaining demiglace sauce to complete.
・ The amount of demiglace sauce is 40g for chicken rice and 40g from the top of the omelet.
-In step 2, the chicken skin produces umami oil, so it is not necessary to oil it at first.
・ The texture of beaten eggs can be smoothed by straining them with a net.
・ Adjust the intensity of the fire so that the inside of the omelet is half-boiled.
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