Heat a wok or large nonstick skillet over medium heat. Add the ground chicken and cook for about 5 minutes or until cooked through, breaking the chicken up into small pieces as it cooks.
Add the soy sauce, mirin, sake, and ginger to the chicken and stir to combine. Simmer, stirring occasionally, until the liquid in the pan has evaporated, about 3 minutes. Transfer the chicken to a bowl and clean out the pan.
Add the eggs to a bowl and beat the eggs with the honey and salt until well combined.
Heat the oil in the clean pan over medium heat. When the oil is hot add the egg mixture. Cook the eggs until set while breaking them up into tiny pieces using chopsticks or a spatula. Transfer the cooked eggs to a bowl and set aside.
Spread the steamed rice in the bottom of a large serving bowl. Top the rice with the chicken, egg, and green onion in separate sections of the bowl.
17 people Yepped this recipe
Comments
Print Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment