Japanese Style Chicken with Eggs Recipe

Rinse the rice, then cook it in a pot with a pinch of salt and 500g of water. Cover and let it cook until the water is absorbed (let it rest after cooking).

Finely slice the onion.

Prepare the sauce with: 200ml vegetable or chicken broth + 1 tablespoon soy sauce + 2 tablespoons rice vinegar + 2 teaspoons brown sugar + ½ teaspoon cornstarch; mix well.

400 g boneless chicken breast - cook/sear in the pan with salt for 2 minutes on each side.

Remove the chicken and add the onions to the pan (for a few minutes). In the meantime, slice the chicken.

Add the sauce prepared earlier to the onions, then add the chopped chicken and let it simmer on low heat for 5 minutes.

Mix 3 eggs roughly with salt and pepper and add them to the preparation, letting them cook without stirring.

To finish, serve over a bowl of rice and enjoy your meal.