10 1/2 oz. skinned, boned, chicken breast
4 eggs
4 shitake mushrooms
1 onion

SIMMERING SAUCE:

1/4 c. water
4 tbsp. soy sauce
3 tbsp. mirin
1 tbsp. sugar

(Rice vinegar).

5 c. cooked "sticky" Oriental rice

1. Cut the chicken breast diagonally into thin slices. Cut off hard stems of mushrooms and cut into halves. Cut onion into very thin slices.

2. In 10 inch skillet, mix all simmering sauce ingredients; bring to a boil. Add chicken, mushrooms and onion and cook over moderate heat, 2-3 minutes or until chicken is done and onion is tender.

3. Beat eggs in a small bowl; pour over the chicken and cover with a lid. Cook until the egg is set, about 1 minute over low heat.

4. To serve, put about 1 1/4 cups cooked rice in bowl and lay 1/4 portion of chicken and egg on top of rice. Pour simmering sauce over and serve.