Cut the chicken into bite sized pieces, and slice the onion thinly. Beat the eggs.
Heat oil in a frying pan and sweat the onion.
Add the ● ingredients and bring to a boil.
Add the chicken once the sauce comes to a boil and simmer for 5 to 10 minutes.
When the chicken has cooked through, swirl in the beaten egg, and scramble. The egg should cook in 10 to 20 seconds.
It should be like this.
Transfer to a bed of rice, and garnish with chopped green onion or mitsuba to finish.
Story Behind this Recipe
Making individual portions one at a time is a bother, so I created this one pot recipe that I could prepare for my family. The eggs will be creamy without being undercooked.
If you use breast meat or tenderloin, the meat can dry out from overcooking. The trick to having tender meat at the end is to slice it thinly. Another important tip is to mix everything very quickly once you add in the beaten eggs.