Mum's Chicken & Omelette Japan

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Chicken breast fillets or thighs		80g
Chicken stock		50ml
Eggs		2
Onion		1/4
Spring onion		1
Sake (or white wine)		1 tbsp
Sugar		1 tbsp
Soy sauce		1 tbsp
Coriander leaf to garnish		1
Chilli powder (optional)		as you like
Cooked rice		for 1 person

Method

Cook

15min

Cook your rice as usual.

Put the chicken stock into a small frying pan the size of your rice bowl and add the sliced onions on medium heat.

When the onions have softened, add the chicken cut into bitesize pieces and cook on medium heat. After about 3 or 4 minutes, add the sake, sugar and soy sauce.

Lightly beat the eggs. Pour half of the eggs into the frying pan, put the lid on and simmer for 1 minute.

Remove the lid and sprinkle in the finely chopped spring onion. Pour in the remaining eggs, then turn the heat off.

Remove the lid after 30-60 seconds - the egg should not be firmly set. Slide the omelette onto the cooked rice in the rice bowl and garnish with the coriander and chilli powder.

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