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Method:
Cut the chicken into thin slices. Soak
dried shitake mushrooms in warm water until soft. Remove hard stems
and cut into halves. Cut onion into thin slices. Mix all simmering
sauce ingredients in a skillet and bring to the boil. Add chicken,
mushrooms and onion and cook for 3 minutes over moderate heat or until
chicken is done and onion is tender. Beat eggs in a small bowl, pour
over chicken and cover with a lid. Cooked until egg is set, about a
minute using low heat. For serving, put about 1.5 cup of cooked rice
in a deep bowl and gently put 1/4 portion of chicken and egg on top of
rice. Pour simmering sauce over. Serve immediately.
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