MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Japanese Chicken-Scallion Rice Bowl
Categories: Oriental, Poultry, Vegetables, Rice
Yield: 4 Servings

1 1/2 c Instant brown rice
1 c Chicken broth
1 1/2 tb Sugar
2 tb Soy sauce
1 tb Mirin; (see Ingredient note)
2 lg Egg whites
1 lg Egg
8 oz Boned, skinned chicken; in
- 1/2" pieces
6 Scallions; trimmed, thin
- sliced

Prepare instant brown rice according to package
Pour broth into a heavy medium saucepan, along with sugar,
soy sauce and mirin. Bring to a boil; reduce heat to
medium-low.

Stir egg whites and whole egg in a small bowl until just
mixed. Add chicken to the simmering broth. Gently pour in
the egg mixture, without stirring. Sprinkle scallions on
top. When the egg starts to firm up, after about 3
minutes, stir it with chopsticks or a knife. (The chicken
will be cooked by now.) Divide the rice among 4 deep soup
bowls and top with the chicken mixture.

INGREDIENT NOTE: Mirin is a low-alcohol rice wine
essential to Japanese cooking. Look for it in your
supermarket with the Asian or gourmet ingredients. An
equal portion of sherry or white wine with a pinch of
sugar may be substituted for mirin.

EatingWell.com | July 2015

MM Format by Dave Drum - 15 July 2015

Uncle Dirty Dave's Archives

MMMMM

... Staring into a dragon's jaws, one quickly learns wisdom.
--- MultiMail/Win32 v0.49
* Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)