Soak chicken thighs in milk to remove odor and soften them.

While the chicken is soaking, chop the vegetables (onion, enoki mushroom, and green onion).

Heat a small amount of oil in a frying pan.

Cook the chicken thighs in the pan until lightly browned.

Beat the egg and mix it with chopped green onion.

Cut the cooked chicken into bite-sized pieces.

Bring the vegetable stock to a boil and add chopped onion, enoki mushroom, and chicken pieces.

Add 1 tbsp of baby soy sauce to the pot.

Pour the beaten egg mixture into the pot and stir gently to combine.

Cook until the egg is fully set and the ingredients are well combined.