Once the sugar has dissolved and it's bubbling as it comes to a boil, add the chicken, egg, and ginger. Reduce from high to medium heat and simmer for 10 minutes.
Continue simmering for 2 to 3 minutes until the moisture evaporates, occasionally turning over the egg and meat.
Cut into a suitable size, transfer to a serving plate, and it's complete.
Story Behind this Recipe
My mother's chicken teriyaki simmer was my favorite dish out of all the ones she made. I tried making it from memory, but while putting my own spin on it!
Please adjust the simmer time according to the chicken size. If you don't flip the egg over, then only one side will soak up the liquid. Once the broth cooks off, it'll burn easily so keep your eyes on the pot. If you don't simmer until the broth has completely evaporated, you'll end up with a diluted flavor.