Oyakodon (Chicken and Egg Rice Bowl)

Cut 200 g boneless chicken thigh(s) into bitesize pieces and place them in a bowl. Add 1 pinch salt and 1 tbsp all-purpose flour, and mix thoroughly until make evenly coated.
Heat a frying pan on medium and once hot, add 1 drizzle cooking oil. Place the chicken thigh pieces in the pan in a single layer with the skin side facing down.
Fry the chicken until the skin becomes crispy and then flip over. Seal on the other side, then turn off the heat and set aside for now.
Add 100 ml dashi stock, 50 ml mirin, 10 g light brown sugar, 1 tsp Chinese-style chicken bouillon powder to a pan and mix well. Place 100 g yellow onion(s) in the broth and simmer over a medium heat until softened.
Once softened, place the cooked chicken pieces in the pan and pour in 2 tbsp soy sauce.
Separate 3 medium egg(s) into two bowls and whisk.
Pour the egg whites into the pan. (Do not add the yolks yet.)
Place a lid on top and cook for 1 minute.
Once 1 minute is up, drizzle the the lightly whisked egg yolks over the contents of the pan. Place the lid back on and turn off the heat. Allow the egg to cook in the residual heat until you're happy with the doneness of the egg. (Authentic oyakodon should have eggs that are only just cooked, slightly runny yolks are recommended.)
Dish up 2 portions cooked Japanese short-grain rice and place the egg and chicken mixture on top.
Garnish with 2 tbsp shredded sushi nori seaweed "kizami nori" and 2 tbsp Japanese wild parsley (mitsuba).
Enjoy!