Rice And Chicken In Soy Sauce

Ingredients

300 g (4 pieces) Skinless & Boneless Chicken Thighs, cut into bite size
Sea Salt
Freshly Ground Black Pepper
1 tsp Chopped Ginger
1 Small Onion, sliced
2 Tbsp Peanut or Vegetable Oil

Sauce

3 Tbsp Japanese Soy Sauce
2 Tbsp Dark-Soy Sauce
3 Tbsp Mirin
3 Tbsp Sake
200 ml Chicken Stock or Water
¾ tsp Corn Starch

Toppings

2 Scallions, chopped
Soft-Boiled Eggs
Steamed Rice

Preparation

In a medium bowl, combine the soy sauce, dark soy sauce, Mirin, Sake, chicken stock, and cornstarch. Set aside.
Toss the chicken pieces with some salt and pepper. In a skillet or wok, stir-fry the chicken with oil and ginger over high heat until no longer pink. Mix in the soy sauce mixture. Bring it to a boil, add the onion, reduce the heat and simmer for about 10 minutes. Serve over rice, and top with soft-boiled eggs, and some chopped scallions.