Steps

1. Finely mince 1/4 onion.
   🕒 02:34
2. Cut 1/2 chicken breast into 1cm cubes. 【The Key Point!】 Using chicken breast with skin adds umami and fat, making for a more delicious chicken rice. Cutting it into small pieces makes it easier to blend with the rice.
   🕒 02:50
3. In a cold frying pan, add 15g butter, the chopped onion, and the chopped chicken breast. 【The Key Point!】 Slowly sautéing the onion and chicken in butter enhances the flavor, richness, and depth, resulting in an elegant chicken rice.
   🕒 03:59
4. Sauté over medium heat until the onion becomes translucent and caramelized.
   🕒 04:12
5. Once the onion is caramelized, add salt and pepper to taste and mix well.
   🕒 04:42
6. Add 4 tbsp ketchup and 1 tbsp Worcestershire sauce to the side of the pan and sauté to evaporate the acidity and bring out the sweetness. 【The Key Point!】 Sautéing the ketchup and Worcestershire sauce before adding the rice prevents the rice from becoming mushy and brings out the sweetness from the ketchup's acidity.
   🕒 05:34
7. Stir-fry with the other ingredients until the sharp aroma of ketchup and Worcestershire sauce disappears.
   🕒 05:48
8. Add 1 bowl of rice and 1 tsp consommé, and mash the rice with the bottom of a ladle. Stir-fry until the entire mixture is ketchup-colored and no longer sticky.
   🕒 06:19
9. Plate the finished chicken rice into a bowl.
   🕒 07:05
10. In a bowl, add 3 eggs, 2 tbsp milk, and 2 slices of processed cheese torn into pieces. Mix thoroughly, cutting through the egg whites. 【The Key Point!】 Adding cheese to the eggs and milk further enhances the fluffy and melty texture, creating scrambled eggs that are hard to fail. Milk helps prevent the eggs from solidifying too quickly.
    🕒 08:47
11. Wipe the frying pan used for the chicken rice clean with a paper towel. 【The Key Point!】 Starting to cook in a cold pan ensures that anyone can achieve a perfectly melty texture without failure.
    🕒 09:36
12. Add 10g butter and the mixed egg mixture to the frying pan.
    🕒 09:50
13. Heat over low to medium heat, melting the cheese with a rubber spatula and stirring to prevent lumps.
    🕒 10:00
14. Once it reaches a springy consistency, turn off the heat.
    🕒 10:30
15. Top the chicken rice with the fluffy, melty scrambled eggs to complete the dish.
    🕒 10:41