About this recipe:This dish is often found in Japanese restaurants. Typically, a bowl of rice is topped with this chicken and egg mixture. It's a delicious and filling meal.
1 tablespoon vegetable oil
340g skinless, boneless chicken breast fillets, cut into strips
1/2 onion, thinly sliced
250ml chicken stock
6 dried shiitake mushrooms, soaked until soft, then sliced into strips
1 carrot, cut into thin strips
2 tablespoons caster sugar
4 tablespoons soy sauce
1/2 teaspoon salt
50g spring onions, chopped
5 eggs, beaten
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:20min › Ready in:40min
Heat oil in a large frying pan over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.
Stir in the chicken stock and simmer for 2 minutes. Add the mushrooms and carrot; let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes. Sprinkle in half of the spring onions, stirring gently. Pour beaten eggs over the chicken mixture and simmer until the eggs are cooked through, about 10 minutes. Serve over Japanese sticky rice.