Rinse the rice under cold water until the water runs clear. Add the rinsed rice and the appropriate amount of water to your rice cooker. Each packet contains 2 cups of rice.

Don’t have a rice cooker? Rinse and drain rice. In a pot, bring water to a boil (3 cups for 2 servings / 6 cups for 4 servings / 9 cups for 6 servings). Add rice, stir once, cover, and reduce heat to low. Simmer until water is absorbed and rice is tender (12–15 min / 15–18 min / 18–20 min). Remove from heat and let it sit while covered (10 min / 10–15 min / 15 min).

Slice the brown onion in half then cut into thin, 5 mm strips. Cut the spring onions diagonally into 3mm thick slices. Chop the chicken into bite-sized pieces. In a bowl, dilute the Ahh Maa Oyakodon Sauce with water (120 ml for 2 servings / 240 ml for 4 servings / 360ml for 6 servings), then set the sauce aside.

Separate 1 egg yolk per serving and place each yolk into its own small bowl ensure no yolks are combined. Then crack the remaining eggs into a large bowl, including all the egg whites from the separated eggs. Lightly beat the eggs, leaving the yolks untouched, and set aside.

Select a pan roughly the same size as the top of your serving bowl to ensure a perfect fit when serving. Since each portion will be cooked individually, you only need a pan that fits 1 serving at a time.

Heat vegetable oil (1 Tbs for 2 servings / 2 Tbs for 4 servings / 3 Tbs for 6 servings) in the pan over medium-high heat. Place the chicken pieces skin-side down and cook for 7-8 minutes until the skin turns golden and crispy. Remove the chicken from the pan and set it aside.

Drain any excess oil from the pan. Over medium-high heat, spread the onion slices (use ½ for 2 servings / ¼ 4 servings / ⅙ for 6 servings) evenly in the pan. Place the cooked chicken pieces (½ for 2 servings / ¼ 4 servings / ⅙ for 6 servings) skin-side up around the onions.

Each serving should be cooked individually, so use a portion of the onions and chicken for each batch to match your serving size.

Pour the prepared sauce into the pan (use ½ for 2 servings / ¼ for 4 servings / ⅙ for 6 servings) and bring it to a light simmer for about 4 minutes. Sprinkle a portion of the sliced spring onions over the mixture, making sure to reserve enough for the remaining servings.

Slowly drizzle the beaten eggs over the chicken and onions, allowing them to cook gently for another 5 minutes, or until the eggs reach your preferred level of desired softness.

In a serving bowl, spread a layer of your prepared steamed rice. Carefully slide the egg and chicken mixture from the pan onto the rice.

Place the reserved egg yolk in the centre of the dish and sprinkle some spring onions on top as a garnish making sure to reserve enough for the remaining servings.

Use the remaining ingredients to prepare the other serving by repeating steps 6 to 9.

Serve hot and enjoy!