Again, with the big and wonderful breakfasts. Also again, thank you The Piggery for your awesome, sugarless breakfast sausage.
For lunch today we shared the leftover taco meat in a big taco salad. It’s exactly the same as yesterday’s, but I’m going to show you a picture anyway since it’s so pretty.
Today was meat club day (the best day) and we got a bunch of amazing meat, including a half chicken. They always include ideas of what to do with the meat which I never do, because I’m me. But their suggestion this week for the half chicken piqued my curiosity… so I tried it. It’s called oyakodon, and they say it’s a classic Japanese home style dinner.
The photo doesn’t do it justice. I wish I had taken a photo before I transferred it to the platter…it looked so cool in the pan. I’ll have to make it again and post a photo because this even looks a little gross and this is so, good. I had to change a couple of things to make it Whole 30 friendly, but it was very little, really. Here’s what I did:
In a small pan that will just comfortably fit the chicken, sweat some sliced onion, garlic and ginger. Add a cup of chicken stock, splash of coconut aminos, two teaspoons of rice wine vinegar, salt and the chicken on top. Simmer until the chicken is 75% cooked. Flip and cook a few minutes longer. Lightly beat two eggs and pour around the chicken into the broth/sauce. Simmer for a few minutes, until the egg thickens and is almost set. Serve over cauliflower rice. Anyway, again, this is really good. It cooks through tenderly and perfectly and the flavor of the sauce is spectacular. I swear a better picture will be posted eventually.