Chicken thigh and boiled egg simmered in soy sauce

 

Ingredients:

1 chicken thigh (400g)

1/2 tablespoon salad oil

4 boiled eggs

[A] 150ml dashi stock

[A] 2 tablespoons soy sauce

[A] 2 tablespoons sake

[A] 2 tablespoons mirin

[A] 1 tablespoon sugar

[A] 1 teaspoon grated garlic

Directions:

1. Cut the chicken thighs into bite-sized pieces. Heat salad oil in a frying pan over medium heat and cook the chicken thighs until browned on both sides.

2. Add the boiled egg and [A] ingredients to [A] and simmer for about 10 minutes.

3. Allow to cool and transfer to a storage container. Finish!

Serve with finely chopped green onions, if desired!