Chicken and Egg Domburi

4 Chicken breasts
1 1/4 c Dashi or chicken bouillon
4 tb Japanese dark soy sauce
2 tb Japanese light soy sauce
4 tb Mirin, sake or dry sherry
2 tb Sugar
6 Scallions; cut into thin rings
4 Eggs

Cut the chicken breats into thin strips or cubes. Bring the stock to a boil. Add the soy sauces, mirin, sake or dry sherry, and sugar, Bring back to a boil. Add the chicken, reduce the heat and simmer for 5 minutes. Stir in the scallions and leave stand for 1 minute. Lightly stir the eggs in a bowl just enough to break them up, Add the eggs tot the pan and leave to stand for a further 2 minutes, Carefull stir once. Spoon hot rice into indiidual bowls. Serve immediately

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