Chicken, Egg and Rice in Japanese way

Chicken, Egg and Rice in Japanese way

Ingredients for Chicken, Egg and Rice in Japanese way

900 gm chicken with skin cut into small pieces
6 chicken liver halved then sliced into three pieces each
½ cup flour
½ cup oil
¼ cup finely julienne ginger
4-5 spring onions green included and finely chopped
1 tbsp soya sauce
1 tbsp dry sherry or sake
1 tsp sugar
3 cups hot cooked rice
6 eggs
5 cups hot chicken stock
Salt and pepper to season

Method: Season chicken pieces with salt and pepper. Dredge the chicken liver in flour, which has been seasoned with salt pepper. Heat oil in a pan, fry the chicken pieces lightly o both sided, remove with a slotted spoon and drain on kitchen paper and set aside. Fry the chicken liver until well browned on both sides, remove drain and set aside. In a saucepan, bring chicken stock to a boil, add chicken pieces, stir in soya sauce, sugar, sherry or sake and season with salt and pepper. Simmer until the chicken is cooked through. Stir in rice and simmer for a few more minutes. Remove and place equal portions of chicken liver into each bowl. Sprinkle with spring onion and ginger. Break an egg into each bowl and place under the grill until the eggs set, or microwave for 2 min. Serve immediately