Chicken and Egg on Rice

This is a classic Japanese comfort food dish, I love the combine of rice, chicken and egg . There is something about the way the egg gives flavor and texture to the rice.  At the same time it thickens the seasoned chicken broth in the dish so that is clings to the rice, making a hot and comforting meal. It is an easy meal to make but adding eggs to the broth can be a bit tricky because when you look at the pan it will seem it is still runny when it is not.  Actually, it’s better if it’s still a little runny. I like to cook this dish with chicken but you can make it with any meat, eel, beef, lamb and for vegan you can use firm tofu in exchange of the meat. I used onion and scallions but you can use various vegetables and even mushroom, as long as they don’t give out lot of liquid.  For fresh mushrooms you should cook them first to reduce the liquid. This is for two people and it keeps well for leftovers.

3 cups hot cooked rice, about 1 lb (450 g)

1 tbsp chicken broth (can use other broth)

4 tbsp water

2 tbsp soy sauce

1 tbsp plus 2 tsp sugar

1 chicken breast, cut into bite-sized pieces.

½ onion, thinly sliced

2 scallions cut half inch

6 eggs, beaten

2 scallions, chopped for topping

crushed chili pepper (or shichimi spice powder) for topping if you like.

1.     Make sure you finish cooking the rice first.

2.     Combine the broth, water, soy sauce and sugar in a medium saucepan or frying pan.

3.     Add the chicken, onion and scallions and bring to a simmer over high heat. Simmer until the chicken is just cooked through.

4.     Immediately pour in the beaten egg slowly around the pan. Reduce the heat to low, and cook the eggs to desired doneness by shaking the pan without stirring. Make sure it is still little runny.

5.     Take off the heat, arrange the rice in individual bowls and spoon the mixture over the top. Garish with chopped scallions and crushed chili pepper.