| 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
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”