Japanese Oyakodon

Ingredients

200g Chicken

1/2 Onion or 1 small onion

2 Eggs

1 Scallion

1 Tbsp Soy sauce

1/2 tsp Sugar

1 tsp Rice alcohol

150 ml Water

Cut the chicken to bite size. Slice the onion and scallion into small chunks.
Heat a pan with light oil over medium heat. Stir-fry the onion first until it turns soft, then add chicken to the pan.
Stir-fry the chicken with soy sauce, rice alcohol, sugar, and 150 ml of water until it is fully cooked.
Pour beaten eggs over the chicken. Cover the pan, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked.
Turn off the heat and place the chicken and egg mixture over rice. Season with scallions. It’s ready to serve!