When Paul Simon’s “Mother and Child Reunion” topped the charts in 1971, many people (me among them) assumed that he got the title from a chicken and egg sandwich—which in diner lingo is known as a Mother and Child reunion.
But in fact the title came from a meal he had at the Say Eng Look Restaurant in New York City. In a 1972 Rolling Stone interview, Simon said, “I was eating in a Chinese restaurant downtown. There was a dish called ‘Mother and Child Reunion.’ It’s chicken and eggs.”
Known as “mother/child/daughter,” variations of this combination are common menu items at Asian restaurants. Another version—oyakodon: mother/daughter bowl—has been described as Japanese “soul food.” As with any basic dish, the reunion is made in as many ways as there are cooks to make it. Here’s my version, which varies with available ingredients.
Cube a boneless breast of chicken, dust with fresh pepper, and fry in vegetable oil with a a clove of garlic until browned. Poach in chicken broth until tender; doesn’t take long. Drain chicken, reserving the broth, and stir-fry/saute with sliced onions, and whatever else you’re adding. I’ll throw in things like thinly sliced mushrooms, celery, carrots, and cabbage or kale of some kind cut in some form or fashion.
Add enough broth to cover the chicken by half, bring to a simmer, and dribble in two or three beaten eggs in sort of a figure 8. Stir gently, cover, and steam until the eggs have firmed and blossomed. Thicken slightly with a thin slurry of water and corn starch. Ladle into a bowl of rice, and top with chopped green onions..