Digression alert: The two kanji letters (ideogram) "鶏飯" in "kun-yomi" 訓読み, or the pronunciation of the letter based on the meaning of the each letter in Japanese, will be "Tori-meshi" but if you pronounced it as such, it indicates a totally different type of a flavored rice dish with chicken meat mixed in. When you pronounce it using the sound related to the original ancient Chinese pronunciation of the letter or "on-yomi" 音読み, then it will be "Kei-han" indicating this dish. Nobody will care but, I am sure, Jon does.
I shredded the poached chicken into thin strands by hand after it was cool enough to handle. I also made "Golden thread omelet" or "kinshiran" 金糸卵 seasoned only with salt, julienne of cucumber and thinly sliced scallion. I just arranged these toppings on warm cooked rice in a bowl (I used frozen and microwaved rice) and poured the warm broth over top. I did not have miso-cured cucumber キュウリの味噌漬け or "Kaiware" daikon sprouts 貝割れ大根, which were called for in the recipe, and I forgot to add sesame seeds.
My wife usually does not like a dish with lots of liquid like "Ochazuke" お茶漬け as a "shime" dish but she really liked this dish especially the broth. She totally emptied the bowl including the broth. Next time, I will try to make the broth in much less than 10 days.