Oyako Donburi (chicken & egg over rice)

Ingredients (serves 4):
200g chicken meat, sliced into 1cm pieces
1 onion, cubed
4 fresh eggs
1 stalk spring onion, chopped
1 sheet sushi nori (seaweed), shredded
4 bowls hot cooked short-grain rice
corn oil

Sauce:
1 tsp stock granules (chicken or ikan bilis)
1 cup water
1 and 1/2 tbsp sugar
4 tbsp soya sauce
2 tbsp cooking sherry (mirin)

Method:
1. Bring sauce to a boil to dissolve sugar. Add onion and sliced chicken. Simmer until meat is done.
2. Lightly scramble the eggs in a little heated corn oil and pour over mixture in pan. Turn off heat as soon as eggs are about to set.
3. Cover rice with the chicken and egg mixture. Garnish with shredded spring onion and sushi nori.
4. Serve immediately, with pickles and a clear soup.

Recipe source: Lifestyle magazine