Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
500 g chicken breast, sliced thin and chopped small
5 eggs (255 g)
340 g white rice (dry)
780 ml water, for the rice (780 g)
250 ml reduced-salt chicken stock (250 g)
20 g reduced-salt soy sauce
18 g caster sugar
120 g onion, sliced very thin
10 g fresh ginger, finely grated
24 g neutral oil
10 g sesame oil
10 g chives, finely snipped
Method
Put the rice on with the water and a lid, more water than the packet asks for. Simmer 18-20 minutes, then leave it covered off the heat for 10 minutes. It should be soft enough that the grains slump together when you spoon it.
Slice the chicken thinly across the grain, then chop the slices into pieces about the size of a thumbnail. Across the grain matters: it shortens the muscle fibres before cooking rather than leaving them for later.
Warm the neutral oil in a wide, shallow pan and soften the onion over low heat 8 minutes, until it is completely limp and sweet.
Add the stock, the soy sauce, the sugar and the ginger, bring to a simmer, then add the chicken in one layer. Cook 8 minutes at a bare simmer, turning once. Simmering rather than frying is what keeps it tender enough to break apart with a spoon.
Beat the eggs loosely, so there are still streaks of white and yolk rather than a uniform yellow. Pour them over the surface in a spiral, cover the pan and cook 2-3 minutes until they are just set and still glossy, then take it off the heat.
Stir the sesame oil through the rice, divide it between four bowls and spoon the chicken, egg and plenty of the broth over. Scatter the chives on top.
Safety and storage
Cook to
75°C / 167°F in the centre (poultry, including minced poultry)
Keeps
2 days refrigerated below 5°C
Reheat to
steaming hot, at least 75°C
The Food Safety Information Council table gives poultry, whole or minced, as 75°C in the centre. Colour and clear juices are not a reliable test. Check the thickest part with a thermometer.
Cooked rice and pasta keep two days rather than three, so this dish takes the shorter time. Cool it fast: split large amounts into shallow containers as soon as it stops steaming, and have it in the fridge within two hours. Reheat once only, until steaming hot right through, at least 75°C in the centre.
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Workflow option
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Trade-offs
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Consider: Stage ingredients and complete suitable measuring, opening and cold preparation at a stable seated station before the stove or oven is active, while keeping heat-side tasks as a separate plan.
Trade-offs
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Recipes whose current method review records low visual reliance, making them useful examples when comparing methods that depend less heavily on visual checking.
Chicken simmered in a sweet-savoury broth with onion and set with beaten egg poured over the top, spooned onto rice cooked deliberately soft.
Ingredients
500 g chicken breast, sliced thin and chopped small
5 eggs (255 g)
340 g white rice (dry)
780 ml water, for the rice (780 g)
250 ml reduced-salt chicken stock (250 g)
20 g reduced-salt soy sauce
18 g caster sugar
120 g onion, sliced very thin
10 g fresh ginger, finely grated
24 g neutral oil
10 g sesame oil
10 g chives, finely snipped
Approximate per serving
2516 kJ / 601.4 kcal · protein 43 g · carbohydrate 69.9 g · fibre 1.6 g · fat 15.8 g · sodium 495.7 mg
Method
Put the rice on with the water and a lid, more water than the packet asks for. Simmer 18-20 minutes, then leave it covered off the heat for 10 minutes. It should be soft enough that the grains slump together when you spoon it.
Slice the chicken thinly across the grain, then chop the slices into pieces about the size of a thumbnail. Across the grain matters: it shortens the muscle fibres before cooking rather than leaving them for later.
Warm the neutral oil in a wide, shallow pan and soften the onion over low heat 8 minutes, until it is completely limp and sweet.
Add the stock, the soy sauce, the sugar and the ginger, bring to a simmer, then add the chicken in one layer. Cook 8 minutes at a bare simmer, turning once. Simmering rather than frying is what keeps it tender enough to break apart with a spoon.
Beat the eggs loosely, so there are still streaks of white and yolk rather than a uniform yellow. Pour them over the surface in a spiral, cover the pan and cook 2-3 minutes until they are just set and still glossy, then take it off the heat.
Stir the sesame oil through the rice, divide it between four bowls and spoon the chicken, egg and plenty of the broth over. Scatter the chives on top.
Safety and storage
Cook to
75°C / 167°F in the centre (poultry, including minced poultry)
Keeps
2 days refrigerated below 5°C
Reheat to
steaming hot, at least 75°C
The Food Safety Information Council table gives poultry, whole or minced, as 75°C in the centre. Colour and clear juices are not a reliable test. Check the thickest part with a thermometer.
Cooked rice and pasta keep two days rather than three, so this dish takes the shorter time. Cool it fast: split large amounts into shallow containers as soon as it stops steaming, and have it in the fridge within two hours. Reheat once only, until steaming hot right through, at least 75°C in the centre.
Meals built soft and small-particle, which is the dietary lever a recipe can genuinely control and one current guidance supports. Portion size is yours to set: these are written at an ordinary serving and divide in two if you are eating smaller and more often. Diagnosing, curing or treating gastroparesis is not something food does. If eating is not going in, if you are dehydrated or losing weight without meaning to, that needs a clinician rather than a different recipe.
