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Ingredients:
| 1 | pack (500 g) | MAGNOLIA CHICKEN TIMPLADOS TERIYAKI |
| 2 | tbsp | cooking oil |
| 1/2 | cup | chicken stock |
| 5 | pc | MAGNOLIA BROWN EGGS |
| 1 | pc (100 g) | onion, sliced into rings |
| 1 | stalk (50 g) | onion leek, sliced thinly diagonally |
| 5 | cups | cooked rice |
| 1 | tsp | toasted sesame seeds |
Procedure:
1. In a pan, cook chicken in batches in hot oil for around 5 minutes or until cooked through. Set aside and keep warm.
2. In a bowl, combine stock and eggs. Lightly break yolks without stirring too much.
3. In the same pan, sauté onion and half of leeks.
4. Pour in egg mixture and arrange cooked chicken.
5. Cover and cook for about 4 minutes or until egg is completely set.
6. Place rice in a platter and place cooked egg over.
7. Top with some sesame seeds and onion leeks. Serve.
Makes 5 servings.
(Yield: 5 cups/1 cup per serving)
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