Hitsumabushi-style Chicken over Rice

• 130 grams Chicken thigh
• 200 grams Cooked rice
• 300 ml Chinese chicken soup stock
• 2 tbsp Yakitori Sauce
• 1 Japanese leek
• 1 dash Wasabi
• 1 pinch Sesame seeds
• 1 dash Green onions or scallions
• 1 dash Mitsuba
• 1 Egg yolk

1. Cut the chicken into bite-sized pieces, leaving the skin on.
2. Cut the leek into 3-4 cm pieces.
3. Finely chop the green onion.
4. Heat a frying pan.
5. Once it is warmed up, add 1 teaspoon of vegetable oil and cook the chicken.
6. Once both sides of the chicken have changed color, cover with a lid and steam on low heat for 2 minutes.
7. Remove from the pan.
8. Add the leek to the same pan and patiently cook on low heat.
9. Flip the leek to brown the surfaces.
10. Once the leek has cooked, return the chicken to the pan.
11. Add 1 tablespoon of yakitori sauce and coat the meat and leek.
12. Place the rice in a bowl and pour in 1 tablespoon of yakitori sauce.
13. Sprinkle the shredded nori on top.
14. Top with the chicken and leek with the sauce and it's done.
15. For the first bite, enjoy it as is!
16. For the second bite, dip it in a beaten egg yolk!
17. For the third bite, coat with green onion and sesame seeds!
18. For the fourth bite, eat it soaked in chicken soup stock with mitsuba leaves and wasabi!

chicken thigh, rice, chicken soup, yakitori sauce, wasabi, sesame seeds, green onions, egg yolk

Taken from cookpad.com/us/recipes/147108-hitsumabushi-style-chicken-over-rice (may not work)