1 tablespoon vegetable oil
1 onion, diced
1/3 cup chicken broth
1 garlic, minced
1 teaspoon dashi granules
1/2 teaspoon ground cinnamon
2 teaspoons vegetable oil
2 sprigs fresh parsley, garnish
Heat oil in a large skillet over medium heat. Add onion and cook until golden brown. Drain, cool and chop. Stir in chicken broth and garlic and dashi. Season with cinnamon and oil.
Add chicken's broth mixture, parsley and garlic sprigs. Stir in the chicken broth mixture, parsley and garlic sprigs. Reduce heat to medium-low, and cook until deep brown and chicken is cooked through, about 4 minutes.