|8||boneless, skinless chicken thighs|
|1 tbsp||Maggi seasoning|
|1 tbsp||mirin or dry white wine|
|1 tbsp||maple syrup|
|1 tsp||sesame oil|
|2 tbsp||soy sauce|
|2 cups||chicken stock|
|6||large eggs beaten|
|4 cups||cooked rice to serve|
|1||green onion sliced|
|salt and pepper to taste|
|# Eggs Required||Small||Medium||Extra Large|
Cook 4 cups of rice according to package instructions.
Cut 8 boneless, skinless chicken thighs into 1-inch cubes.
Put chicken thighs, 1 tbsp Maggi seasoning, 1 tbsp mirin, 1 tbsp maple syrup, 1 tbsp sesame oil, and 2 tbsp soy sauce in a bowl. Mix and set aside.
Dice 2 shallots and put in pan on medium heat with 2 cups of chicken stock. Add shallots to pan and cook for 2-3 minutes until shallots soften.
Add chicken mixture and cook for 2-3 minutes per side until cooked through and no pink remains.
Whisk 6 large eggs in a bowl and pour into pan once chicken is cooked through.
Allow eggs to set, then scramble by mixing them with chicken.
Cook an additional 2-3 minutes.
Thinly slice 1 green onion.
Serve egg and chicken mixture over a bowl of rice. Top with green onion and additional soy sauce if desired.
Don’t have Maggi seasoning? Try substituting with equal parts Worchestershire sauce and soy sauce (use a 1/2 tbsp of each as a substitution).
This recipe was created by Chef Stephen Barrett of Seasoned Plate.