Changes

*1 bunch green onions, for garnish*1 teaspoon [[#beni_shoga|beni-shoga]], chilled, for garnish

#Get out your medium frying pan and put it on the burner but do <b>NOT </b> turn on the heat yet.#Add <b>ADD</b> the onions to the pan in a single layer.#<b>POUR </b> enough of the <b>BROTH </b> mixture into the pan to <b>JUST COVER </b> the onion.#<b>ADD </b> the chicken on top of the onion. Be sure that the onion and chicken are both evenly distributed.#<b>TURN ON </b> the heat and bring it to a boil.#Once it boils, lower the heat to <b>MEDIUM-LOW</b>.#<b>SKIM </b> off any foam that you see. (aka, the fat from the chicken)#<b>COVER </b> and cook around 5 to 10 minutes, or until the chicken is no longer pink and the onion is tender.#<b>TASTE </b> the broth and see if you need to make adjustments.#<b>SLOWLY </b> drizzle the beaten eggs over the chicken and onion.#<b>COOK COVERED </b> on <b>MEDIUM-LOW </b> until the egg is done to your liking. (In Japan, they serve this while the egg is nearly set but still runny. I don't like runny egg so I always cooked mine through)#<b>ADD </b> the green onion just before removing from heat.#<b>TRANSFER </b> the chicken and egg over your steamed rice.#<b>DRIZZLE </b> some of the remaining sauce over the chicken and eggs, to your liking.

[[User:Kushmonster|Kushmonster]] ([[User talk:Kushmonster|talk]]) 19:31, 7 August 6 December 2021 (UTC)