How to make Fried Chicken Parent-Child Donburi?

Remove excess fat from chicken thighs and cut into small pieces, place in a cooking bowl, add soy sauce and marinate for a few minutes.

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Cut onion into strips.

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Add the kombu shibori stock to a saucepan (it's very simple to make, just put the kombu and shibori in the water and turn off the heat), add the soy sauce, wine and sugar, and heat to a simmer.

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After boiling, add the chicken and onion, cover the pan and cook on medium heat for 3 minutes.

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Beat the eggs, not too evenly. (It will look better with yellow and white at the end)

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Turn the heat to high when the chicken is cooked, evenly drizzle half of the egg mixture in a circular motion, cover the pan and let it simmer for half a minute, then open the lid to drizzle the rest of the egg mixture and remove from the heat, use the residual heat of the pan to heat up the egg mixture to half-cooked state.

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Serve the rice, pour over the cooked chicken, and put the seaweed on top.

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