Japanese red chili powderShichi-mi tōgarash(optional)
Prepare the onions, scallions, chicken, and eggs. In a bowl, combine chicken broth, coconut aminos, aged balsamic and rice vinegar.
Cook: In a well-heated skillet, preferably 10-12 inch skillet, add 2 tbsp oil. Lower the heat to medium. Add sliced onion. Season with a pinch of salt and saute until the onion turns slightly translucent, about 1 minute.
Add chicken and white scallion parts. Season with 2 pinches of salt. Give a quick saute then add the broth. Distribute the chicken in a single layer so it's in touch with the broth. Half cover the skillet with a lid so that the steam can escape. Let the broth simmer over medium/ medium-low heat until it reaches a gentle boiling state, about 4-5 mins. Use chopsticks or tong to move/flip around the chicken pieces to ensure even cooking.
Resting/cooling: Once the broth come to a gentle boiling state, turn off the heat. Set the whole skillet aside, uncovered to let cool for 15-20 minutes. Make sure the meat is in contact with the broth in order to absorb more flavor.
Eggs: After resting, reheat the skillet to bring it back to a gentle boiling state. Use chopsticks or a fork against one end of the bowl and slowly and evenly drizzle in eggs. Let the eggs stand for a few seconds until they are cooked to desired doneness (1 minute for runny eggs, 3 minutes for medium-firm eggs).
Serve: Ladle a few spoonfuls of chicken, eggs, and the broth over cauliflower rice. Allow the broth to sip through the rice for extra flavor. Top with green scallion parts and dash of Japanese red chili powder, if using.
The 15-20-minute rest (or even longer if you have time) allows the chicken to soak up more flavor from the delicious broth.
This is a slightly more soupy-ish dish. The broth will become thicker (will gel) after refrigerated the next day.
To keep the chicken pieces tender (cooked through but not tough/dry), I recommend using chicken thighs and pay attention to the stovetop temperature. Cook in medium steady heat to keep the meat tender.