Prepare chicken breast by shredding it into bite-sized pieces. Boil eggs and set aside. Wash shishito peppers and peel garlic.

Add 300ml water to a pot and bring to a boil.

Add 70ml soy sauce to the pot. Adjust the amount if you prefer less saltiness.

Add garlic cloves and green onion to the pot and let them simmer. Add boiled eggs at this stage.

Add 2 tbsp sugar to the pot.

Once the flavors are infused, add shredded chicken breast to the pot.

Add 3 tbsp cooking wine to the pot to remove any unwanted odors from the chicken.

Add 4 tbsp corn syrup to the pot for sweetness.

Add 1/3 tsp ginger powder to the pot.

Simmer the mixture on medium heat for about 3 minutes.

Add shishito peppers to the pot and simmer for 1 minute. Optionally, add chili peppers for extra spice.