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Ingredients:
4 Chicken breasts (cut into thin strips or cubes)
1 1/4 cup Dashi or chicken bouillon
4 tbsps dark soy sauce
2 tbsps Japanese light soy sauce
4 tbsps Kirin, sake or dry sherry
2 tbsps Sugar
6 Scallions (cut into thin -rings)
4 Eggs

Preparation:
1. Bring the stock to a boil. Add the soy sauces, Kirin, sake or dry sherry, and sugar, Bring back to a boil.

2. Add the chicken, reduce the heat and simmer for 5 minutes. Stir in the scallions and leave stand for 1 minute. Lightly stir the eggs in a bowl just enough to break them up,

3. Add the eggs tot the pan and leave to stand for a further 2 minutes, Carefully stir once. Spoon hot rice into individual bowls. Serve Immediately.