Never mind the chicken or the egg. How about the chicken and the egg?
- 4 cup water
- 1 1/3-ounce packet powdered dashi*
- 1 cup medium-grain white rice
- 1/4 cup soy sauce
- 1 pound boneless chicken thighs, cut into strips
- 1 Small onion, sliced thinly
- 2 Eggs, beaten, preferably organic or heirloom
- In a medium-sized saucepan, bring the water to a boil over high heat.
- Add the powdered dashi and boil for 5 minutes. Remove the packet from the pot and discard. (Or make 4 cups dashi broth according to package directions.) Add the rice and 1 ½ cups of the dashi broth to another medium-sized saucepan.
- Bring to a gentle boil over medium-high heat, reduce heat to low, and stir to make sure no grains are stuck to the bottom.
- Cover the pot with a lid and simmer for 15 minutes. Once the rice is done, remove from heat and let stand, covered, for 10 minutes.
- Meanwhile, return the remaining dashi broth in the other pot to a simmer over medium heat. Add the soy sauce and stir to combine. Add the chicken and cook for 5 minutes. Then, add the onion and cook for 3 minutes.
- Reduce heat to low and stir in the eggs. Let cook for 2 minutes.
- Remove the chicken, onion, and egg to a bowl using a slotted spoon, leaving only the broth in the pot. Return the broth to a boil over high heat and reduce to a glaze, about 15 minutes. Mix the glaze in with the accumulated juices in the bowl, and toss together well. Serve immediately over rice.