Serves: 2
Prep Time: 20 mins
Cook Time: 15 mins

INGREDIENTS

• 1/2 onion thinly sliced
• 1/2 stalk scallion, thinly sliced
• 2 large eggs, lightly beaten
• dashes of shichimi togarashi (Japanese seven flavour chili pepper)

Marinade Mix:

• 200g chicken meat, cubed
• 1/2 tbsp light soy sauce
• 1 tsp sherry wine

Sauce Mix:

• 100ml dashi stock cheat by using 1/2 tsp dashi powder with hot water
• 1 tbsp sherry wine
• 1 tsp light soy sauce
• 1 tsp ginger juice

DIRECTIONS

1. Marinade all ingredients in marinate mix for at least 15 minutes.
2. In a skillet with medium heat, add sauce mix and bring to simmer. Add and distribute onion and chicken evenly in the skillet. Cook until chicken are almost cooked.
3. Gently pour beaten egg evenly over chicken and onion. When the egg is almost cooked, scatter scallions over egg. Cover with lid and turn off heat. Leave the lid close for a minute so that the egg continue to cook.
4. Remove from skillet and put on top of steamed white rice. Top with dashes of shichimi togarashi to serve. Enjoy.

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Labels: asian, chicken, egg, japanese, marinate, recipes