Asian Chicken and Egg on Rice

Asian Chicken and Egg on Rice

5 1/2 oz. short-grain rice
1/2 cup dashi stock
1 tbsp. superfine sugar
1 tbsp. mirin
3 tbsp. soy sauce
2 boneless chicken breasts, diced
1 med. onion, sliced
1 egg, beaten
Watercress, to garnish

Rinse and boil the rice according to pkg. directions.
Bring the dashi stock, sugar, mirin and soy sauce to the boil in a skillet.
Add the chicken and onion. Simmer for about 8 min. or until the chicken is cooked through.
Pour over the egg, letting it set on top of the chicken without stirring.
When the egg has set; sprinkle on some watercress as a garnish. Serve the mixture on top of the serving of rice.