Chinese Chicken Recipes for Busy People

Happy Friday!  After a hectic day, I really didn’t feel like cooking.  I had fake Chinese food for dinner… I mean Americanized Chinese food.  LOL.  I couldn’t help myself to post the food I ate tonight here.  To my Chinese friends, let me introduce you to the “Chinese food” in US! LOL.

I ordered a two-entry dinner at a food court in the mall.  I picked Orange Chicken and something called Fire Cracker Chicken (who thought of names like this? LOL), and it came with noodles or rice.  I got noodles.  The noodles were extremely oily and full of MSG.  Both chicken dishes were probably deep fried and then cooked in extreme high sugar content sauces.  I couldn’t think of anything more unhealthy that this.  Even KFC may be healthier!  I ate it.  LOL.  It tasted semi-ok.  But of course, I have lowered my expectation for Chinese food in US over the years.  It doesn’t matter whether it was from a restaurant or a take out place.  All of them pretty much taste the same and look the same.  To complement my bad choice of dinner, I bought myself a bag of nice chocolates.  It was pricey for a tiny bag.  But it was certainly worth it.  I now felt much happier.  No bad for a Friday that I didn’t have to cook or do dishes.  YAY!!

Americanized Chinese Food in US

Godiva chocolate

恭喜發財 (wish you rich), 身體健康 (wish you healthy) , 心想事成 (wish your wishes come true), 出入平安 (wish you safe and sound), 財源廣進 (wish your wealth keeps coming), 青春常注(wish you beautiful), 兔年行大運 (wish you best of luck in the year of the rabbit)!  OK, I think I cover all the blessings that most people would say to each other.  HAHAHAHA. 

 I was going to make some vegetarian dish today but I had so many meetings that I really had no time to make anything.  For breakfast, I had plain ramen noodles.  So I considered myself fulfilled the tradition of being vegetarian for at least the first meal.  Mom should be happy about this :) I could have continued to be a vegetarian for lunch, but I couldn’t resist the Sushi at work today.  I had some spicy salmon maki rolls.  It was not bad. For dinner, I did Chinese take out as I had no time to cook (ya, more meetings after dinner).  I ordered Beef Negimaki appetizer, Sesame Chicken, Pork Fried Rice, and large Wonton Soup.  So combine what I had today, I had fish, chicken, beef and pork.  Even though the food was Americanized Chinese food (aka fake Chinese food), I covered it all  I couldn’t ask for more.  And tomorrow, Chinese New Year Day 2, I’ll treat myself a great piece of steak and a bottle of nice merlot   Life is good.

Chinese New Year Dinner - Beef Negimaki, Sesame Chicken, Pork Fried Rice

Got back from my Hong Kong trip, and I just make it to Thanksgiving. I didn’t make it home long enough to prepare for a proper Thanksgiving dinner.  So what did I do?  I still made some kind of bird, but not turkey. I thought I would be brave and tried making Soy Sauce Chicken for the very first time instead.  I remember watching Suzie Wong, a Hong Kong celebrity, showing people how to make Soy Sauce Chicken on a video before.  It was a super tedious process.  She put the chicken in a wok half filled with soy sauce mixture.  Then she kept turning the chicken every few minutes until it was completely cooked, which was probably forever. LOL.  Anyway, it’s the holiday, or I won’t have time trying something that required all these effort.  I didn’t have any recipe. So I was making all these up. But guess what?  Unlike my cheesecake, I considered my first time soy sauce chicken a success.  It was very edible. LOL.  One thing to mention was that I gave up cooking the chicken in a pot as it was not easy to keep turning the chicken.  That thing was heavy.  And I didn’t know what utensil to use to turn it.  I didn’t want to use a fork cos I didn’t want to poke holes in the bird.  I end up holding one chopstick on each hand, and somehow managed to turn it.  After turning it once, that was enough for me. LOL.  I decided to finish it off in the oven.  The meat turned out to be very JUICY.  So far, I can only show you how the finished product looked like. I can’t show you the chicken pieces after it was cut cos I was not good at chopping it in pieces with a knife.  I end up cutting the chicken in huge pieces (like KFC’s) with a pair of scissors. Hahahahha… Anyway, it was still a decent Thanksgiving dinner with the chicken, stuffing, butternut squash, and of course, a good glass of wine

Clean the chicken first

Add soy sauce mixture to the pot

Cook each side for 10 minutes. Pour sauce on the skin.

Transfer the chicken to a baking tray

Ta Da. Soy Sauce Chicken. Very edible ;p

Ingredients (Serves 3 to 4):

• Chicken, about 4 or 5 pounds (I got an organic chicken, it was very good)
• Soy sauce, 1.5 cup
• Chinese cooking wine, ½ cup (I’m sure you can substitute with any white wine)
• Water, 1 cup
• Sugar, 1 tbsp
• Ginger, 3 or 4 slices
• Scallion, 3 stalks
• Garlic, 2 cloves
• A can of spray cooking oil

Steps:

1. Cut scallion into 3 or 4 inches long.  Put it aside.
2. Slightly crush the garlic.  Put it aside.
3. Wash the chicken under tap water. Remove any stuff inside if any like gizzard, liver etc.  Trim off the fat and the butt.  Some people like my grandma like the chicken butt, but not me.  If it didn’t bother you, you can skip this.
4. Find a pot or wok big enough for the chicken.  Put soy sauce, water, cooking wine, sugar, ginger, scallion and garlic in the pot.  Add the chicken to the pot.  It’s ok that the soy sauce mixture only covers a portion of the chicken.  Use high heat.  Bring it to a boil.
5. Let the mixture boils of two minutes.  Turn the heat down to medium high.  Let the chicken cook for 10 minute on this side.  Use a spoon to pour some sauce on the side that hasn’t been cooked yet.  Repeat a few times. That would add some color to that side.
6. When 10 minutes is up, prepare a baking tray and line it with aluminum foil.  Spray non-stick cooking oil on the aluminum foil.  Preheat the oven to 375F.
7. Flip the chicken to the other side in the pot and let it cook for 10 minutes. Same thing, use a spoon to pour sauce over to the other side to add more color to the skin.
8. Turn off the heat of the stove.  Carefully transfer the chicken from the pot to the baking tray with the breast and thighs face upward.  When oven is preheated, put the chicken in the oven and let it cook for 35 minutes.  Set your timer.
9. Take the chicken out.  Spray the chicken skin with spray cooking oil.  This will give the surface a nice crispy look.  Put the chicken back to the oven for another 10 minutes (a total baking time of 45 minutes).  To check if the chicken is fully cooked, you can use a meat thermometer.  Poke the thermometer in the chicken thigh should be around 160-165F.
10. Make sure you bring the sauce in the pot to a complete boil if you would like to serve the sauce on the side with the chicken.  Ya, you don’t want to get food poisoning.  The sauce is pretty salty.  You can dilute it with some water, or add a tablespoon of honey to make it tastes better.

Chinese Chicken and Broccoli is probably the most common Chinese dish in US.  To anyone who doesn’t know much about Chinese food, he/she would probably end up ordering something like Chicken with Broccoli just to be on the safe side.  You can’t go wrong with that.  Some of my coworkers are like that. They don’t have much gut to try new dishes.  If you substitute chicken with beef, ie, Beef with Broccoli, that is truly a classic Cantonese dish.  But since I’m on a diet, I am eating more chicken instead.  I used chicken breast meat which made the dish super lean.  It turned out very yummy.  I served it with brown rice.  I liked it.  I don’t mind having this as my diet food.

Season chicken for 5-10 mins

Optional: Blanch broccoli first

Stir fry the chicken

Add broccoli, then sauce

Chicken with Broccoli, yummy and healthy!

Ingredients (Serves two):

• Boneless chicken meat, 1. 5 pounds
• Broccoli, 2 big crowns
• Garlic, 2 cloves
• Garlic powder, a dash
• Soy sauce, 1 Tbsp
• Chicken powder, 1 tsp
• Chinese cooking wine, 2 Tbsp
• Oyster sauce, 1 Tbsp
• Cornstarch, 2 tsp
• Water, 5 Tbsp
• Sugar, 1 tsp

Steps:

1. Clean and cut Broccoli into small florets.  Put it aside.
2. Finely chop garlic. Put it aside.
3. Cut boneless chicken into slices.  Put chicken in a mixing bowl.  Add chicken powder, soy sauce, Chinese cooking wine, 1 tsp of cornstarch and a dash of garlic powder.  Mix it well. Put it aside and let it season for 5 to 10 minutes.
4. Prepare the sauce: Add 1 tsp of cornstarch, 1 Tbsp of cooking wine, sugar, oyster sauce and water.  Mix it well.  Put it aside.
5. Optional step:  Blanch the broccoli.  I don’t like really under cooked or hard broccoli.  You can skip this step if you don’t mind.  Put broccoli into a pot.  Add about two cups of water to the pot.  Bring it to a boil.  Let it cook for a minute. Turn off the heat.  Discard the water.  Put broccoli aside.
6. Use a large frying pan.  Spray non-stick cooking oil onto the pan.  Use high heat.  Add garlic to the pan.  Add chicken.  Keep stirring while it cooks.  Cook it for 2 or 3 minutes or so or until it is fully cooked.
7. Add broccoli to the pot.  Stir it well with the chicken.  Add  the sauce.  Mix it well until the sauce thickens.  Serve hot.

I hope everyone get a chance to reconnect with your friends and family.  That is all about for the Moon Festival – a reunion.  Enjoy a piece of moon cake too if you have it.  Mine was long gone in my tummy.  I wish I have another box of moon cakes.  Hehhehe.  A friend showed me a link about the new moon cake from Starbucks.  It looks yummy. Too bad they don’t sell it in US, or I would definitely get one.  Usually I would gather with friends and family for a big dinner to celebrate the Moon Festival.  This year, I’ve been working like hell at work, and I didn’t really have much energy left to hang out.  You know, everyone is so overloaded these days in this economy.  I made a big pot of chicken congee for my lunch and dinner.  It does remind me of a lot of childhood memory.  Back then when I was skinny, I used to have a bowl of chicken congee at a congee store near my house about two or three hours after dinner, and followed up with a soft ice-cream cone from 7-11!  I was like eating four or five meals a day.  Of course, having an extra meal right before sleep was not a good thing to do.  I don’t have that habit of having extra meals anymore.  But I do miss the chicken congee from that store.  It was plain simple and comforting.  Most congee stores have their secret recipes of making the congee (rice soup base) smooth and supreme.  For now, my home-made chicken congee was not too shabby. It still gave me a very warm feeling.

Put rice, water, chicken all in a pot

Bring it to a boil. Then turn it down and let it simmer.

Remove chicken from the pot after 1 hour. Break meat into smaller pieces

A bowl of chicken congee reminds me of childhood. It's wonderful.

Ingredients:

• Chicken, 1 pound (bone or boneless, it’s up to you. Even though I used 4 thighs, I would recommend using boneless thigh meat)
• Rice, uncooked, 1.5 cups (or you can used 2 cups cooked rice)
• Water, 12 cups (at least)
• Ginger, 3 slices
• Scallion, 3 stalks
• Fish sauce, 1 Tbsp
• Salt, a dash

Steps:

1. Put uncooked rice in a big pot. Wash and rinse it for a few times.  Then add about 12 cups of water.
2. Add chicken in the pot.  Use high heat. Bring everything to a boil.  Then turn the heat down to low, and let it simmer (without a lid) for about 45 minutes.  Stir occasionally to avoid the rice from sticking to the bottom or the side of the pot.  Also, you may need to add more water as the rice begins to absorb the moisture.
3. Cut ginger into very thin slices.  Add it to the pot.  Let it simmer for another 15 minutes.
4. Add a tablespoon of fish sauce to the pot. Mix it well.  Taste it.  Add a pinch of salt and a dash of white pepper if needed.  Turn off the heat.
5. Cut scallions into dices.  Add it to the pot. Mix it well.  Take chicken meat out of the pot. I used the whole thighs. I took them out and deboned them. Cut the meat into small pieces.  Add the chicken back to the pot.  Mix everything well.  Serve hot.

No more school for another month, yay!  Finally, this semester was over.  I felt so exhausted this week trying to wrap up exams, presentations and papers stuff.  I didn’t really feel like cooking after I finished my class on Saturday.  I went to the Chinese grocery store and got a bunch of ready-made food for dinner.  I got half a roast duck and half a soy sauce chicken.  I had never made soy sauce chicken before, but I know it is a labor intensive dish.  I’ll be standing by the stove and rotating the chicken in a wok with soy sauce every few minutes until the whole chicken is fully cooked and got a nice dark soy sauce color, that’s like an hour or so.  No, thank you.  If I don’t have school, I may have more time and energy to cook something like this. For now, I’ll stick with something that can be done in 30 mins or so.  It’s great that I can get ready-made food like soy sauce chicken, roast duck and some other goodies from the store.  They are very yummy.  You can buy half or a whole thing, or even get a combo lunch box served with rice.  My favorite is roast duck and steamed chicken combo lunch box.  Most Chinese love these.  But to the Americans or non-Chinese, they may not appreciate as much because the chickens or ducks are sold with bones.  You know, most meat dishes served in America are boneless.  There is no way anyone can eat these with a fork or knife.  Besides, they may not feel comfortable or polite to pull a piece of bone from their mouth.  This was not how they were taught for table manner. They separate any bones first on the plate before eating the meat.  I never realized this until my coworker felt so embarrassed when he ate a piece of meat with a small bone, and he didn’t know what to do with the bone in his mouth.  LOL.  Stupid somehow, but it did tell a lot about the difference in cultures.

Half a soy sauce chicken

Half a roast duck

Roast Duck and Soy Sauce Chicken Combo with Rice

It’s a lazy Sunday.  I didn’t play golf.  I’m suffering from golfer’s elbow.  I didn’t hit the ball right. I hit the ground a lot before my club hit the ball, and now my elbow hurts like hell.  That’s the price of not being a good golfer.  It looks so easy when I saw professional golfers hit their balls on TV, it is really a very difficult thing to learn to swing the club right.  I’m resting at home today. I started my cooking early.  I made chicken on a stick for lunch and ate some of the leftover Singapore Noodles that I made last night.  I’ve been thinking about chicken on a stick for a while since I watched Andrew Zimmern’s Bizarre Foods episode in Japan.  He learned how to make the Japanese version of chicken on a stick.  I missed this dish too.  Instead of the Japanese version, I missed more of the Malaysian chicken on a stick, Chicken Satay that is served with peanut sauce.  Every time I had Malaysian food, I would order half a dozen of combo satays (6 sticks) that had 2 beef, 2 chicken and 2 pork.  They were served with peanut sauce and pickled cucumber.  What a great appetizer to start a meal. YUM.

Put seasoned chicken meat on a stick

Grill chicken on a stick

Chicken Satay with Peanut Sauce

Ingredients (Make about 6 sticks):

• Chicken meat, 1 pound (boneless, I used chicken fingers breast meat. You can use thigh meat too)
• Soy sauce, 1 tsp
• Ginger, 3 slices
• Garlic, 1 clove
• Chicken powder, 1 tsp
• Cooking oil, 1 tsp
• Bamboo skewers, about 6 or 7 sticks (or you can use the metal skewers)

Peanut sauce:

• Chunky peanut butter, 1 cup
• Brown sugar, 2 Tbsp
• Hot chili sauce, 1 tsp
• Garlic, 2 cloves, finely chopped
• Honey, 3 Tbsp
• Soy sauce, 1 Tbsp
• Hot water, ½ cup
• Lime, 1

Pickled Cucumber (Optional):

• Cucumber, 1
• Vinegar, 1 Tbsp
• Sugar, 1 Tbsp
• Salt, a dash
• Water, 2 Tbsp

Steps:

1. If you are using the bamboo skewers, soak them in water first.  They will not get burnt.
2. Finely chop 1 clove of garlic and ginger.  Put both in a big mixing bowl.
3. 1 tsp of soy sauce, 1 tsp of chicken powder into the bowl.
4. Cut chicken into cubes like 1.5 inches.  Put the chicken cubes into the mixing bowl.  Mix them well with the seasoning.  Add a tsp of cooling oil to the mixture.  Mix it well.  Cover the mixing bowl with a lid or plastic wrap, and let it marinated in the fridge for at least 20 mins.  I also tried the lazy person’s version of not cutting the chicken at all, ie just put the whole piece on a stick. They didn’t cook as nice as the ones that are cut.  See the picture.
5. Prepare the pickled cucumber if you are getting fancy:  Peel the cucumber, remove big seeds if there are any.  Cut cucumber into small cubes like 2 cm long.  Add vinegar, sugar, water, and a pinch of salt to the cucumber. Mix them well.  Let it get marinated for at least 20 mins in a refrigerator.
6. Prepare the sauce: mix all the sauce ingredients in a small serving bowl.  Cut the lime in halves and squeeze the juice in.  Mix it well.
7. When the chicken is marinated.  Put chicken cubes in the skewers.
8. Start the grill.  Cook the chicken for 5 -7 minutes on one side.  Flip it over to cook the other side for another 5-7 minutes or until it is fully cooked.
9. Serve hot with the peanut sauce.

It was a really nice day in NY.  I played a good round of golf and met an older couple. The wife was a soft talker.  She talked so softly, and so slowly, and she talked about boring stuff… She was like the Soft Talker in one of Seinfeld’s episode!  I have never met anyone like that.  I thought of my friends and some easy party food that I usually make.  I haven’t hosted a party for a long time.  I usually would make some dumplings and wings.  These were popular snacks.  For the wings, the Chinese BBQ sauce is the key. Char Siu Sauce is a Chinese BBQ sauce, which tastes totally different from American BBQ sauce.  It has a strong sweetness.  One way of doing it is to mix the Char Siu Sauce with the uncooked wings first, and then bake it.  But the weather is getting so warm that I didn’t feel like baking it and making the whole house feels warm tonight.  So I grilled the wings instead.  The result was even better. The wings were gone fast.  Everyone loved it.

Char Siu Sauce - Chinese BBQ sauce

Grill wings first

Mix half cooked wings with sauce

Chinese BBQ wings

Ingredients (Serves 2):

• Wings, 1.5 pounds
• Chinese Char Siu sauce or Chinese BBQ sauce, 1.5 Tbsp (I used the Char Siu Sauce here, it was yummy)
• Soy Sauce, 1.5 Tbsp
• Garlic powder, a dash

Steps if you are using a grill:

1. In a big mixing bowl, mix Chinese BBQ sauce, soy sauce and garlic powder well.  Put it aside.
2. Grill wings on a grill for 5 mins on one side.  Flip them over, and grill them for 5 minutes on another side or until they are kind of half cooked.
3. Remove the wings from the grill.  Turn off the grill.  Put the wings in the mixing bowl with the Chinese BBQ sauce and soy sauce.  Mix them well.  Let the wings sit for 10 minutes so that the meat is seasoned.  i would not suggest to mix the wings with the sauce first before they were grilled because the wings may get burned easily with the sauce on if it was cooked for a long time.  If you are cooking the wings in an oven, you can marinade the wings with the sauce first.
4. Put the wings back to the grill. Turn the grill heat to be medium or low.  Let the wings to be cooked on one side for 10 mins.  Use a brush to brush leftover sauce to the wings.  Then flip them over to cook for another 10 mins.  Brush more sauce to the wings while cooking.  

Steps if you are using an oven:

1. Mix the Chinese BBQ sauce with soy sauce and garlic powder in a big mixing bowl.  Put it aside.
2. Dry the wings wih a paper towel.  Add wings to the mixing bowl.  Let them marinade for 15 mins first.
3. Preheat the oven for 375F. 
4. Lay a shallow baking tray with aluminum foil.  Spray non-stick cooking oil on the foil. 
5. Put wings on the tray in one layer. 
6. Bake it for for about 20 mins on one side.  If there are leftover sauce in the bowl, use a brush to reapply the sauce to the wings.  Flip it over and bake it for another 15 mins or so on the other side or until it is fully cooked. 

Taro root is one of those funky things. They look very weird.  They are starchy like potatos.  My mom cooked a lot of taro roots when I was a kid.  She would peel a big taro root, cut it in big chunks and then steam them.  Sometimes we just ate it like that as a meal.  Sometimes, she mixed the taro roots with rice.  I also remember that she usually wore a pair of plastic yellow gloves when she peeled the taro root.  A lot of people have allergic reaction when they touch the taro root skin.  It was like an operation or something.  It was fun to watch.  These days, I could find peeled and cut taro root from the frozen section of a Chinese grocery store.  I don’t have to go through the pain of peeling off the skin.  I just recently found out that Taro root has great nutritious values including high in dietary fiber, Vitamin C, B6, and E.  This means that taro has antioxidant and reduces the risk of heart attack.  I love a lot taro-related food including Wu Gok (Fried Taro Puffs) which one of my favorite dim sum dish, and Taro ice-cream.  Yup, I’m not kidding. Taro ice-cream is purple in color, it’s funky and I loved it

Taro, peeled and cut

Season chicken meat

Add rice and taro first

Add Chicken and Mushroom

Taro Rice with Chicken

Ingredients:

•  Taro root, peeled cut in dices, ½ pound
• Chicken thigh meat, boneless, ½ pound
• Fresh Shiitaki mushrooms, about 10 (I used the fresh ones. You can use 5 or 6 dried shiitaki mushrooms instead)
• Uncooked rice, 1.5 cup
• Water, 2.5-3 cups
• Scallion, 3 stalks
• Chinese cooking wine, 1 tsp
• Soy Sauce, 1 tsp
• Oyster sauce, 1 tsp
• Fish sauce, 1 tsp
• Chicken powder, 1 tsp
• Garlic, 1 clove
• White pepper (optional)

Steps:

1. Cut shiitaki mushrooms into small pieces. I cut each into quarters. Put them aside.
2. Chop scallions into dices. Put it aside.
3. Wash the rice for couple of time in cold water.  Drain it well.  In a frying pan, spray non-stick cooking oil to the pan.  Then add the rice in it.  Add 2.5 cups of water, oyster sauce, fish sauce to the pan.  Mix it well.  Let the rice soaked in the water in the pan for 10-15 mins first.  Don’t turn on the heat yet.
4. Cut taro roots into small dices.  Put them in a bowl.  Put a wet paper towel to cover the bowl.  Then put the bowl in the microwave for 3 minutes on high heat.  This could help to cook the taro root a bit first.  Add the taro roots to the uncooked rice in the frying pan.
5. Finely chop garlic, put it in a bowl.
6. Cut chicken into small cubes.  Put them in the bowl with the garlic.  Add soy sauce, chicken powder, Chinese wine.  Mix it well.  Let it marinates for 15 mins or so.
7. Turn on the heat and let the rice cook in the frying pan. Use high heat until the water boils.  Turn the heat down to low or the minimum.  Cover the frying pan with a lid or a piece of aluminum foil. Let it cook for 5 minutes. 
8. Then add shiitake mushrooms, and uncooked chicken to the rice.  Add another half of a cup of water if the rice looks too dry.  Put a lid or aluminum foil on.  Let it cook for another 15 minutes or until the chicken is fully cooked.  Turn off the heat. Let the rice sit for 3 more minutes with the lid on. 
9. Then add a dash of white pepper, and chopped scallion and mix the rice well.  Taste it. Add a dash of salt if needed.

I was working late last night on school work. I flipped through the channels and happened to watch Andrew Zimmerman’s show.  He visited Tokyo and ate all sort of weird stuff.  I was so jealous.  I wish I could go visit Tokyo again. It is such a fun city, the culture, the trendy people, mega shopping malls, the food are so awesome.  Even though I had a crazy day and I felt like I have been working non-stop the whole day, I can’t help thinking about the wonderful Japanese food I tried when I visited Japan.  I’m not talking about sushi, but cooked Japanese food.  I made Oyakodon for dinner tonight.  It’s a Japanese chicken and egg dish served on rice.  I learned how to make this dish from some youtube video that I watched a while back. This was my second time of making the dish.  It’s so simple and yet very comforting.  The egg absorbed the sauce and it was very yummy!  It’s a perfect dish to make for a hectic day. LOL.  I cooked the whole dinner in less than 30 mins. There are a few more cooked Japanese dishes served on rice that I really like. I’ll make them sometimes.

Cook onion, garlic and chicken first

Add soy sauce, mirin, hon dashi etc to the pot

Hon Dashi - a Japanese fish stock powder

Add egg

Let egg fully cooked untouched!

Oyakodon served with rice

Ingredients (Serves 2):

• Boneless chicken meat, 1 pound (I recommend boneless thigh meat as it won’t get too dry after cooking it for a while)
• Onion, 1
• Egg, 2
• Garlic, 1 clove
• Soy sauce, ¼ cup
• Mirin, 2 Tbsp (Mirin is a kind of sweet rice wine, you can get it even from American grocery stores)
• Water, ¼ cup
• Chinese cooking wine, 1 Tbsp
• Sugar, 1 tsp
• Hon Dashi, 1 tsp (Hon Dashi is a Japanese fish stock powder, Most asian grocery stores have them)

Steps:

1. Finely chopped garlic.  Cut onion into strips.  Put it aside. 
2. Cut boneless chicken meat into small edible pieces.
3. Spray a little bit cooking oil to a frying pan.  Use high heat.  Add garlic and onion.  Stir fry it for couple of minutes.  Then add chicken to the pan.  Stir fry for couple of minutes.
4. Add soy sauce, mirin, cooking wine, sugar, Hon Dashi and water to the pan.  Turn the heat down to medium low. Put a lid on the pan, and let it simmer for 7 mins.  Stir occasionally.  If you don’t have a lid, put a piece of aluminum foil on top like what I did.
5. Taste the sauce and see if it is too salty or not.  Add more water or salt if needed.  
6. Beat an egg.  Pour it over the chicken.  Don’t touch it.  Put the lid back on and let it cook for another 3 or 4 minutes or until the egg is fully cooked.  Serve hot.