JAPANESE CHICKEN-SCALLION RICE BOWL
In Japan, this hearty, healthy rice dish is a popular form of comfort food at home and in resturants. Ingredient note: Mirin is a low-alcohol rice wine essential to japanese cooking. Look for it in your supermarket with the Asain or gourment ingredients. An equal portion of Sherry or white wine with a pinch of sugar may be substituted for Mirin.
Provided by Barb G.
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place short-grain brown rice in a fine sieve and rinse throughly under cold water to remove starch.
- Combine the rice with the 2 1/2 cups cold water in a medium saucepan, bring to a boil, cover and reduce heat to low; cook until all the water is absorbed, 40 minutes, let rest, covered, for 10 minutes (Alternatively, prepare instant brown rice addorfing to package directions).
- While the rice is resting, pour broth into a heavey medium saucepan, along with sugar, soy sauce and bring to boil, reduce to heat to medium-low.
- Stir egg whites and the 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, enjoy.
Nutrition Facts : Calories 304.2, Fat 4.4, SaturatedFat 1.1, Cholesterol 82.8, Sodium 424.1, Carbohydrate 44.4, Fiber 2.3, Sugar 5.7, Protein 21
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