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15minutes
Cut chicken thighs into pieces that are easy to eat, and cut off the roots of onions and slice them into thin slices. Slice the green onions diagonally, tear off the leaves of the trefoil, and cut the stems. Chop the seaweed to your liking. Eggs are sometimes loosened.
Put (A) in a pan, heat on medium heat, and when it boils, add chicken. Turn it over when one side is cooked.
Add the onions and long onions, spread evenly, cover with low heat and heat until the onions are as soft as you like.
Increase the heat, turn 2/3 of the egg and mix gently to blend. When it's cooked, turn the remaining eggs in, sprinkle the trefoil, cover and heat for 1 minute. Turn off the heat and steam with residual heat until the eggs are as firm as you like.
Serve on rice and complete. Sprinkle chopped seaweed if you like.
・ It is better to cut chicken thighs into slightly larger pieces for a better texture.
・ If you don't mix the eggs too much, the result will be plump.
・ It is better to make one by one, and it will be cleaner, faster and tastier.
・ If you like sweet seasoning, add 1 teaspoon of sugar to (A).
・ If you want to make the egg half-cooked in step 4, turn off the heat early without the lid. If you want to cook it well, increase the boiling time while watching the situation.
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