Name: Chicken and Egg Domburi
Ingredients: 4 Chicken breats; 1 1/4 c Dashi or chicken bouillon; 4 tb Japanese dark soy sauce; 2 tb Japanese light soy sauce; 4 tb Mirin, sake or dry sherry; 2 tb Sugar; 6 Scallions; cut into thin rings; 4 Eggs

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Japanese	One-dish, Ethnic, Meat/poul, Japanese	4	Servings

INGREDIENTS

4		Chicken breats
1 1/4	c	Dashi or chicken bouillon
4	tb	Japanese dark soy sauce
2	tb	Japanese light soy sauce
4	tb	Mirin, sake or dry sherry
2	tb	Sugar
6		Scallions; cut into thin rings
4		Eggs

INSTRUCTIONS

Cut the chicken breats into thin strips or cubes. Bring the stock to a
boil.  Add the soy sauces, mirin, sake or dry sherry, and sugar, Bring back
to a boil. Add the chicken, reduce the heat and simmer for 5 minutes. Stir
in the scallions and leave stand for 1 minute. Lightly stir the eggs in a
bowl just enough to break them up, Add the eggs tot the pan and leave to
stand for a further 2 minutes,  Carefull stir once. Spoon hot rice into
indiidual bowls.  Serve immediately
formatted by Lisa Crawford, Easter 1996
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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