Rinse 320 g rice, add 600 g water, bring to a boil and cook covered very gently for 17 minutes. Then rest it covered for 10 minutes.

Ingredients

• 320 gRice, white, long-grain, regular, raw, unenriched
• 600 gBeverages, water, tap, drinking
• 600 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 320 gEgg, whole, raw, fresh
• 250 gOnions, raw
• 40 gSoy sauce made from soy and wheat (shoyu)
• 450 gSoup, stock, chicken, home-prepared

Method

1. Rinse 320 g rice, add 600 g water, bring to a boil and cook covered very gently for 17 minutes. Then rest it covered for 10 minutes.
2. Slice the onion into thin half-moons and bring stock and soy sauce to a gentle simmer in a wide pan. Cook the onion for 5 minutes.
3. Add thin chicken slices and simmer for 5 minutes until they reach 74 °C.
4. Lightly beat the eggs, pour over the chicken, cover and remove from heat after 2 minutes. Divide rice into bowls and top with chicken, egg and sauce.