Oyako Donburi- Chicken & Egg Dish
Yield
6 servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rice
|
|
| 4 | cups |
water
|
|
| 1 | pound |
chicken breasts
|
|
| 3 | each |
mushrooms
dried, soaked |
|
| 1 | cup |
carrots
slivered |
|
| 1 | cup |
bamboo shoots
slivered |
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | teaspoon |
monosodium glutamate
|
*
|
| 6 | large |
eggs
beaten |
|
| 3 | each |
scallions, spring or green onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rice
|
|
| 946 | ml |
water
|
|
| 453.6 | g |
chicken breasts
|
|
| 3 | each |
mushrooms
dried, soaked |
|
| 237 | ml |
carrots
slivered |
|
| 237 | ml |
bamboo shoots
slivered |
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
monosodium glutamate
|
*
|
| 6 | large |
eggs
beaten |
|
| 3 | each |
scallions, spring or green onions
|
|
Directions
In a saucepan or rice cooker combine rice and 2 cups water.
Cook until rice is tender.
Remove skin and bones from chicken breasts.
To make stock, simmer bones in remaining 2 cups water 30 minutes.
Strain to remove bones.
Remove stems from mushrooms.
Cut mushrooms and chicken into thin strips.
Add mushrooms, chicken, bamboo shoots, carrots, salt and MSG to stock.
Simmer 15 minutes.
Gently stir in eggs and onions.
Cook over low heat until eggs begin to set.
Serve over rice.
