Japanese-style chicken and egg rice bowl with a savory soy broth.
140 gChicken thighs
2 eggsChicken eggs
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60 gOnion
10 gGreen onion
Optional
0.5 cupJasmine Rice
0.75 cupWater
6 gSugar
1 tbspSoy Sauce
Rinse the rice, add 100 ml water, and cook until tender, about 15 minutes. Let it stand covered for 5 minutes.
Slice the chicken and onion. Add them to a skillet with the soy sauce, sugar, and remaining 60 ml water. Simmer until the chicken is cooked and the onion is soft, 8 minutes.
Lightly beat the eggs, pour them over the chicken, cover, and cook until softly set, 2 minutes. Spoon over the rice and finish with green onion.