Black Pepper and Garlic Oyakodon

Ingredients

• 1 lb Boneless chicken thighs, bite-sized
• 1 medium Yellow onion, thinly sliced
• 4 large Garlic cloves, minced
• 2 teaspoons Coarsely ground black pepper
• 3 tablespoons Light soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 0.5 cup Chicken stock
• 4 pieces Large eggs, lightly beaten
• 1 teaspoon Granulated sugar
• 2 stalks Green onions, chopped
• 1 teaspoon Sesame oil
• 2 cups Steamed white rice

Instructions

1. 1

   In a small bowl, whisk together the chicken stock, soy sauce, Shaoxing wine, sugar, and half of the black pepper to create the braising liquid.

2. 2

   Heat a tablespoon of oil in a wide skillet or wok over medium-high heat and sear the chicken pieces until browned but not fully cooked.

3. 3

   Add the sliced onions and minced garlic to the pan, stir-frying for 2 minutes until the onions soften and the garlic is fragrant.

4. 4

   Pour the braising liquid over the chicken and onions, then bring the mixture to a simmer over medium heat.

5. 5

   Sprinkle the remaining black pepper over the surface and let the liquid reduce slightly for about 3 minutes.

6. 6

   Slowly pour the beaten eggs in a circular motion over the chicken, but do not stir them; let them set undisturbed for 1 minute.

7. 7

   Cover the pan with a lid for 30 seconds to allow the steam to finish cooking the tops of the eggs until they are custardy and soft.

8. 8

   Drizzle with sesame oil and green onions, then slide the mixture over bowls of warm steamed rice.