we have food at home.

chicken and egg rice bowl

~ingredients:

• 1 lb chicken thigh
• chicken marinade:
  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 tbsp honey 
  • 1 tbsp garlic
  • 1 tbsp ginger 
• 1 cup white rice
• 1 cup water
• 1/2 white onion, sliced 
• 1/2 tbsp neutral oil
• 3 large eggs, beaten
  • note: if your eggs are small, I suggest using 4 eggs to ensure that there is enough egg to cover the chicken
• 1 green onion, sliced 

~instructions: 

1. Cut the chicken into bite-sized pieces. Then, marinate the chicken with the above listed marinade ingredients. Marinate for 30 minutes.
2. Slice 1/2 white onion and green onion. Set aside.
3. Wash and drain your rice with cold water, until the water runs clear. Once clear, add 1 1/4 cup of water. 
4. Place the sliced onion over the rice in one layer, followed by the chicken. Do not mix. 
5. Place pot in rice cooker and cook on the normal white rice setting. 
6. While the rice cooks, beat 2 eggs and set aside. 
7. When the rice cooker is done, quickly open the lid and pour in the beaten eggs in a circular motion. The eggs should be drizzled over the chicken in an even layer. 
8. Cover the lid and let the eggs steam for another 5 minutes for over easy eggs. If you prefer your egg well done, steam for longer. 
9. Once the egg is done, open the lid and garnish with green onion. 
10. Serve and enjoy!