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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Fast, easy, delicious. Microwaves well. Ingredients can be easily substituted if you don't have an Asian kitchen. Ingredients:
1/3 cup water |
2 1/2 tablespoons light soya sauce |
2 tablespoons chinese rice wine |
1 tablespoon white vinegar |
1 tablespoon caster sugar |
3/4 cup chicken |
1/2 small onion |
2 eggs |
Directions:
1. Chop the chicken into small cubes. Add 1/2 tablespoon light soya sauce and let it marinade.
2. In a frying pan, heat the water, remaining light soya sauce, hua diao jiu and vinegar.
3. When you see a few bubbles, add the sugar and let it dissolve.
4. Add in the chicken.
5. When chicken is fully cooked, add in sliced onion. The onion should not turn brown.
6. Beat the eggs with chopsticks and pour over the chicken and onions. By now there should be almost no liquid left in the pan.
7. Do not let the egg turn brown. Make sure everything is coated with egg, and keep stirring.
8. Serve on top of cooked Japanese short grained rice.
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