Emie's Japanese Chicken and Egg Melody

Part of my friend Emie's usual dinner repertoire, this is the fastest, yummiest chicken I have had in a long time. The Mirin (Japanese Rice Wine) and the Memmi (Japanese Soup base) are imperative to use to get the flavoring right. In Toronto, I found these at the Japanese store "Sanko" on Niagara & Queen.

Serves 3 as a quick hearty meal

Ingredients:
1 onion chopped up
2 chicken breasts cut in 1 inch cubes.
1 cup veggies (use either mushrooms, beansprouts or red peppers) cut in bit size pieces.
1/2 cup Mirin
1/4 cup Memmi (for cooking the chicken)
3 tablespoon Memmi (for additional flavour on top)
3 eggs
2 tsp oil

Method:

1. Heat the oil in the pan. Add the onions and cook on MEDIUM for about 4 minutes until the onions are translucent.
2. Add the chicken pieces and saute until the chicken is slightly brown on one side. Turn and cook on the other side. Add the vegetables.
3. Add the Mirin and Memmi and continue cooking. Cover and lower flame to LOW and cook for about 5 minutes.
4. Beat eggs slightly, add to the chicken and stir until eggs are almost cooked. Remove from the heat and allow the eggs to cook in the residual heat of the pan.
5. Serve immediately over hot rice. Sprinkle a tablespoon of Memmi on top of the chicken.