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Oyako Donburi- Chicken and Egg Dish















Trans-fat Free


2 cups rice
4 cups water
1 pound chicken breasts
3 each mushrooms
dried, soaked
1 cup carrots
1 cup bamboo shoots
1 ½ teaspoons salt
½ teaspoon monosodium glutamate
6 large eggs
3 each scallions, spring or green onions


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 407g (14.4 oz)
Amount per Serving
Calories 43817% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 276mg 92%
Sodium 743mg 31%
Total Carbohydrate 18g 18%
Dietary Fiber 2g 8%
Sugars g
Protein 70g
Vitamin A 78% Vitamin C 5%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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