Chicken and egg

Serves 4

• 80g butter
• 2 onions
• 4 boned and skinned chicken thighs
• 100g shiitake mushrooms
• 200g chicken stock
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 8 eggs
• 2 spring onions
• 1 pinch chilli powder

Step 1
Melt the butter in a large frying pan over medium heat, then add the onions and cook until they soften and brown – about 10 minutes.

Step 2
Add the chicken and mushrooms, and cook for another five to 10 minutes, until these brown as well.

Step 3
Pour in the stock, soy, mirin and sugar, and cook for 10 minutes, or until the liquid reduces and coats the chicken.

Step 4
Lower the heat and crack in the eggs.

Step 5
Break the yolks and stir gently.

Step 6
When cooked to a semi-scrambled consistency, take off the heat.

Step 7
Scoop the rice into deep bowls, top with the chicken and egg mixture, and garnish with spring onions and chilli powder.