Rich Stir-Fried Oyako Chicken and Egg Rice Bowl

• 1 thigh Chicken thigh meat
• 1/2 Onion
• 15 cm length Japanese leek
• 1 piece Ginger
• 2 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tbsp Sake
• 1 to 2 tablespoons Honey (or sugar if you don't have honey)
• 1 bit less than 1 teaspoon Dashi stock granules
• 250 ml Water
• 1 tbsp Vegetable oil
• 3 large Egg

1. Cut the chicken into bite sized pieces.
2. Slice the onion into 1cm wide slices and the leek into 7 mm wide diagonal slices.
3. Slice the ginger thinly.
4. Heat some oil in a frying pan and stir fry the ginger and chicken, until the chicken is browned on the surface.
5. Add the onion and leek and stir fry until browned.
6. Add the rest of the ingredients and bring to a boil.
7. Skim off any scum.
8. While this simmers, beat the egg lightly.
9. I recommend beating it just enough so that the yolk and white aren't totally mixed together.
10. When the sauce in the pan has reduced by a bit less than half, swirl in the beaten egg and put a lid on.
11. When the egg is soft-set (or to the doneness you like) it's done.
12. Serve on top of rice.
13. It looks nicer if you scoop it on top of the rice carefully with a spatula so that you don't mess up the soft-set egg.
14. I edited the amount of honey needed, since I think some people like it sweet while others might not.
15. Personally I like to use 2 tablespoons, since I prefer this on the sweet side.

thigh meat, onion, length japanese, ginger, soy sauce, mirin, sake, honey, granules, water, vegetable oil, egg

Taken from cookpad.com/us/recipes/188326-rich-stir-fried-oyako-chicken-and-egg-rice-bowl (may not work)