Here's a good use of leftover rice and home-made meat stock, make yourselves Transforming Furikake Gohan! The original gelatinous stock is usually chicken, but I had alot of pork stock from my Shoyu Ramen so I used those instead. 📖 ginger garlic scallions olive oil chicken wings sake soy sauce water eggs butter salt rice 🍚 Fry chicken wings in olive oil.In the same pan, add the sliced ginger and garlic.Deglaze the pan with sake once the chicken is seared. Add sugar and reduce the liquid by half.Add soy sauce and reduce again.Add water then simmer for 30 to 45 minutes.Strain the liquid then put in a container lined with plastic wrap. Put in the fridge for an hour then skim the fat off the top.Scramble some eggs.Cook in a pan on medium to low heat, then add butter.Scrape the bottom of the pan constantly and control the temperature by taking it on and off the heat.Add salt and some more butter. Put freshly cooked rice in a bowl and add the cut up the gelatinous chicken stock.Top with the runny scrambled eggs. Add more of the gelatinous chicken stock over the eggs. Sprinkle the chopped scallions on top. #lockdownrecipes @foodwarsofficial #day11 #lockdownnz #lockdownaotearoa🇳🇿 #sinnocencekitchen #foodporn 🇯🇵 https://www.instagram.com/p/CTIqT5EBx3Z/?utm_medium=tumblr