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1
Cut chicken into small bite-sizes.
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2
Season lightly with salt and pepper.
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3
Chop ginger and shiso leaves finely, and dice onion into 1 cm pieces.
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4
Remove the seeds from the red chili pepper and slice into rounds.
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5
Remove the basil leaves from the stems and make ready.
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6
Mix the ingredients together.
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7
Then, prepare the fried egg.
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8
Put oil in a frying pan on a low heat, add garlic, ginger and red hot pepper until aroma is released.
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9
Stir fry the chicken, once it's nearly cooked, add the onion and stir fry further.
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10
Pour in sake.
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11
Continue heating until the alcohol has cooked off.
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12
Add all of the ingredients Adjust the seasoning after adding the chicken stock.
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13
If necessary, add a little salt and pepper to taste.
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14
Turn off the heat once the basil leaves are in, mix well, and it's ready to serve.
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15
Put the rice on a plate add the chicken-vegetable mix from Step 5, and top with the fried eggs.
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16
Garnish with some basil leaves to taste.
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17
You can have it as a drinking appetizer without the rice too.
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18
It's a delicious chicken stir-fry.
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19
You can use pork or a mixture of ground beef and pork instead of the chicken.
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20
In which case, use a little more chicken stock for additional flavor.
