| 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 | diced shallots |
| 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 |
|---|---|---|---|
| 1 egg | 2 | 1 | 1 |
| 2 eggs | 3 | 2 | 2 |
| 3 eggs | 4 | 4 | 3 |
| 4 eggs | 6 | 5 | 3 |
| 5 eggs | 7 | 6 | 4 |
| 6 eggs | 8 | 7 | 5 |
Step 1
Cook 4 cups of rice according to package instructions.
Step 2
Cut 8 boneless, skinless chicken thighs into 1-inch cubes.
Step 3
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.
Step 4
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.
Step 5
Add chicken mixture and cook for 2-3 minutes per side until cooked through and no pink remains.
Step 6
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.
Step 7
Thinly slice 1 green onion.
Step 8
Serve egg and chicken mixture over a bowl of rice. Top with green onion and additional soy sauce if desired.
Notes
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.