Japanese chicken and egg

What came first - the chicken or the egg It doesnt matter, they both taste delicious in this Japanese broth.

Recipe «Japanese chicken and egg» presented in category Recipes / Eggs, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 1 cup fish stock, 1/4 cup rice vinegar, 1/3 cup caster sugar, 1/2 cup tamari, 5 x 150g skinless chicken thigh fillets, thinly sliced , 1 small carrot, cut into thin batons, 3 spring onions, thinly sliced, 3 eggs, lightly beaten , 1 tbsp vegetable oil, 2 cups cooked sushi rice or steamed rice.

Ingredients:

• 1 cup fish stock 
• 1/4 cup rice vinegar 
• 1/3 cup caster sugar 
• 1/2 cup tamari 
• 5 x 150g skinless chicken thigh fillets, thinly sliced 
• 1 small carrot, cut into thin batons 
• 3 spring onions, thinly sliced 
• 3 eggs, lightly beaten 
• 1 tbsp vegetable oil 
• 2 cups cooked sushi rice or steamed rice 

Instructions

1. Place the stock, 2 tablespoons of the vinegar, 1/4 cup (55g) of the sugar and all but 2 teaspoons of the tamari in a deep frypan over high heat. Bring to the boil, then reduce heat to medium and simmer. Add chicken and carrot and return to the boil, then reduce heat to low. Cover and cook for about 5 minutes, stirring once. Remove from the heat, stir in the spring onions and set aside.
2. Meanwhile, make the omelettes by combining the eggs with the remaining vinegar, sugar and tamari. Beat lightly with a fork. Heat the oil in a non-stick frypan. When the oil is very hot, add half the egg mixture, stirring lightly in the centre to distribute the egg. When set (about 2-3 minutes), gently roll the omelette up - into a cylinder shape - in the pan. Slide onto a chopping board and slice crossways. Repeat with remaining egg mixture.
3. Place chicken in shallow bowls, pour over plenty of broth and top with omelette strips. Serve with rice.