Japanese glazed chicken on rice

Ingredients for 2 servings:

• 5 garlic cloves
• 1 piece(s) ginger root
• 1 bunch of spring onions
• 2 ½ tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sugar
• 2 tbsp oyster sauce
• 1 tbsp mirin
• 1 tbsp chicken broth powder
• 120 ml water
• 400 g boneless chicken thigh(s) (Pollo fino)
• 200 g short grain rice
• 2 eggs
• 1 bell pepper(s), green
• 100 g corn flour

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the rice thoroughly under running water and prepare according to the package instructions. Hard-boil the eggs; ideally, the yolk should still be slightly runny. Finely dice the garlic, grate the ginger, slice the spring onion into rings, separating the white and green rings, and slice the bell pepper into strips. Pat the chicken dry, season with salt and pepper, and toss in the cornflour. Heat 2 tablespoons of oil in a pan, then fry the chicken on both sides over medium heat. In the same pan, fry the bell peppers briefly for 2-3 minutes and then set aside. Remove the chicken from the pan and set aside. While the chicken is cooking, prepare the sauce. In a measuring cup, mix the soy sauce, oyster sauce, mirin, honey, sugar, chicken stock powder, water, and 1 tablespoon of cornflour. In the pan, fry the garlic, ginger, and white parts of the spring onion, stirring constantly, until lightly browned. Add the prepared sauce to the pan and let it reduce slightly. Add the chicken pieces to the pan and toss in the sauce. Remove from the pan and cut into strips. Divide the rice between two plates, place the chicken strips on top, and drizzle with the remaining sauce. Halve the eggs and arrange them around the edge of the plate, along with the peppers. Garnish with the green spring onion rings.