Cook the rice. Meanwhile, prepare the rest of the recipe; cut the chicken into small pieces and slice the onion thinly. Put the broth in a saucepan and heat it. Add the soy sauce, sherry, and sugar. Stir well to dissolve everything.

Once everything is dissolved, add the chicken. Let it cook for about 5 minutes, then add the onion. Lightly beat the eggs, but not too much, as they should not be fully beaten.

Pour the eggs over the chicken, onion, and seasoned broth mixture. Once the eggs are slightly set, it's ready to serve.

For presentation: in a bowl (like a cereal bowl), place the rice. On top of the rice, add the solid parts from the saucepan (chicken, onion, and egg) and drizzle with the broth they were cooked in.