Chicken & Egg Rice Bowl / Oyako-Don

• 14 lb boneless chicken breasts or 14 lb chicken fillet
• 2 eggs
• 12 onion
• 13 cup mirin
• 12 tablespoon sugar
• 14 cup soy sauce
• 14 cup dashi stock
• steamed rice
• 1 teaspoon chives

1. Cut the chicken into chunks and slice the onion.
2. Heat the stock, then add soy sauce, mirin, and sugar, then let it boil.
3. Add the onion and chicken to the stock.
4. Leave it until the chicken is cooked.
5. Do not boil it too much.
6. Break the eggs into bowl but separate one egg york and gently whisk.
7. Once the chicken is cooked, pour the egg (with egg white) over the chicken and onion leave it until the egg is cooked.
8. Add the egg york and remove from the heat.
9. Serve over the steamed rice and sprinkle the chives.

chicken breasts, eggs, onion, mirin, sugar, soy sauce, dashi stock, rice, chives

Taken from www.food.com/recipe/chicken-egg-rice-bowl-oyako-don-486812 (may not work)