Chicken And Egg Domburi
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Japanese | Ethnic, Japanese, Meat/poul, One-dish | 4 | Servings |
INGREDIENTS
| 4 | Chicken breats | |
| 1 1/4 | c | Dashi or chicken bouillon |
| 4 | T | Japanese dark soy sauce |
| 2 | T | Japanese light soy sauce |
| 4 | T | Mirin, sake or dry sherry |
| 2 | T | 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
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 171
Calories From Fat: 85
Total Fat: 9.5g
Cholesterol: 186mg
Sodium: 138.9mg
Potassium: 113.6mg
Carbohydrates: 14g
Fiber: <1g
Sugar: 6.7g
Protein: 7.4g