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In a small bowl, combine the dashi stock, soy sauce, mirin, sake, and sugar. Stir until the sugar is fully dissolved. Add the chicken pieces to this mixture and set aside.
Heat the vegetable oil in a pan over medium heat. Add the minced ginger and cook for about 1 minute, until fragrant. Then, add the sliced onion and cook until slightly softened, about 1 minute.
Add the chicken and sauce to the pan. Bring to a simmer and cook for 5-6 minutes, stirring occasionally, until the chicken is nearly cooked through.
Reduce the heat to low. Slowly drizzle the beaten eggs over the chicken and onion mixture. Cover the pan with a lid and cook for 2-3 minutes, until the eggs are just set but still slightly runny.
Serve the chicken and egg mixture over bowls of rice with spring onion for garnish.