Steps

1. Cut the 1/2 chicken thigh into bite-sized cubes.
   🕒 01:44
2. Dice the 1/2 block of firm tofu and warm it in hot water.
   🕒 01:55
3. Thinly slice the 5cm piece of green onion diagonally, and thinly slice the 3-4 slices of ginger. Roughly chop the 1 bunch of garlic chives.
   🕒 01:59
4. In a bowl, combine the cut chicken thigh with salt, to taste, pepper, to taste, cooking sake (rice wine) 1 tbsp, and soy sauce, to taste. Mix well to marinate.
   🕒 02:12
5. Separate the 4 eggs into yolks and whites.
   🕒 02:46
6. Heat 2 tbsp of sesame oil in a frying pan. Sauté the green onion and ginger until fragrant.
   🕒 02:53
7. Push the sautéed green onion and ginger to the side of the pan. Add the marinated chicken thigh to the center and stir-fry until the surface turns white.
   🕒 03:22
8. Once the chicken has changed color, add chicken stock (400ml), enough to cover the chicken.
   🕒 03:58
9. Add the warmed firm tofu, cover with a lid, and simmer for 3-4 minutes.
   🕒 04:16
10. Remove the lid. Add salt, to taste, pepper, to taste, and cooking sake (rice wine) 1 tbsp. Adjust the seasoning to be slightly richer than clear soup.
    🕒 05:08
11. Add the roughly chopped garlic chives and simmer until wilted.
    🕒 05:50
12. Pour in the beaten egg whites and reduce heat. Simmer until the egg whites are partially cooked.
    🕒 06:16
13. Once the egg whites are semi-cooked, drizzle in the beaten egg yolks in a concentric circle pattern.
    🕒 06:53
14. Increase heat and bring to a brief boil until the yolks are set. (Key Tip!) Remove from heat when it seems slightly undercooked, as residual heat will continue to cook them.
    🕒 07:34