Steps
1. Prepare soup by boiling together all soup ingredients except eggs. Set aside.
2. Cut chicken into pieces. Season with soy sauce and rice wine.
3. Steam vegetables until half-cooked, then set aside. Heat oil in a saucepan, and saute onion and chicken.
4. Add prepared soup and bring to a boil. Add vegetables and beaten eggs immediately. Turn off heat but keep cover on 2-3 minutes.
5. Divide cooked rice into four portions and place each in a soup bowl. Pour cooked chicken soup mixture on top of rice.

Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines

Serving
4