Incorporating Shaoxing wine and fresh ginger for a fragrant, Chinese-inspired savory profile.
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In a small bowl, whisk together the chicken stock, Shaoxing wine, soy sauce, sugar, and white pepper until the sugar is dissolved.
Place a medium non-stick skillet over medium heat and add the sliced onions and minced ginger, spreading them in an even layer.
Pour the liquid mixture over the onions and ginger, bringing the liquid to a gentle simmer for about 3 minutes until the onions begin to soften.
Add the chicken pieces to the skillet in a single layer, cover with a lid, and simmer for 5-6 minutes until the chicken is cooked through.
Slowly pour the beaten eggs over the chicken and onions in a circular motion, but do not stir the mixture.
Cover the skillet again and cook for 1-2 minutes until the eggs are set but still slightly runny on top for a silky texture.
Drizzle the sesame oil over the top and garnish generously with the chopped green onions.
Slide the mixture carefully over bowls of hot jasmine rice, ensuring each portion gets plenty of the savory ginger-soy broth.
