Steps

1. Finely chop the onion. [Key Tip!] You don't need to chop it too finely as it will be sautéed well later.
   🕒 02:53
2. Remove any dirt from the mushrooms and slice them to a thickness of just under 1cm. [Key Tip!] Slicing them a bit thicker will retain their texture.
   🕒 03:15
3. Cut the chicken thigh into 1.5cm cubes.
   🕒 03:37
4. Heat 10g of butter in a frying pan and sauté the chicken thigh. Lightly sprinkle with salt and pepper while sautéing.
   🕒 03:57
5. Once the chicken thigh is slightly sautéed, add the onion and sauté.
   🕒 04:25
6. Add 1/2 tsp consommé and sauté until the onion becomes translucent.
   🕒 04:35
7. Add the mushrooms and continue to sauté.
   🕒 04:50
8. Once the mushrooms are slightly sautéed, add 3 tbsp ketchup and sauté until the acidity disappears and it thickens.
   🕒 04:57
9. Add the warm 200g of rice and stir-fry until the ketchup coats everything. Be careful not to overcook.
   🕒 05:37
10. Bring a large pot of water to a boil.
    🕒 06:07
11. Crack 2 eggs into a bowl, add a pinch of salt, and beat thoroughly until no egg white remains.
    🕒 06:17
12. Float the bowl of eggs in the boiling water and add 5g of butter.
    🕒 06:41
13. Once the butter has melted, pour in all the egg mixture. Constantly stir with a rubber spatula to make a creamy scramble. [Key Tip!] The key is to not roll the eggs like an omelet, but to top the rice with a creamy scramble like a sauce. Don't let it sit; keep stirring and finish in about 2-3 minutes.
    🕒 07:02
14. Gently warm the cooled chicken rice and shape it into a dome using a bowl, such as a miso soup bowl. Shape it gently without crushing the rice.
    🕒 08:09
15. Place the domed chicken rice on a plate and top with the creamy scramble.
    🕒 08:44
16. In a small dish, mix 1.5 tbsp ketchup and 1/2 tsp Worcestershire sauce for the sauce and serve on the side.
    🕒 09:11