Oyako Donburi – Chicken And Egg Dish

The heart of a true Christian longs for that blessed day when he will see his Master face-to-face and go out no more. He longs to have done with sinning and repenting, and believing, and to begin that endless life when he shall see as he has been seen, and sin no more. He has found it sweet to live by faith, and he feels it will be sweeter still to live by sight. He has found it pleasant to hear of Christ, and talk of Christ, and read of Christ. How much more pleasant will it be to see Christ with his own eyes, and never to leave Him anymore!

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Main dish, Oriental, Poultry, Rice	6	Servings

INGREDIENTS

2	c	Rice
4	c	Water
1	lb	Chicken breasts
3		Dried Mushrooms, soaked
1	c	Carrots, slivered
1	c	Bamboo shoots, slivered
1 1/2	t	Salt
1/2	t	MSG
6		Eggs, beaten
3		Green onions, sliced

INSTRUCTIONS

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 -- 6
servings.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“We don’t change God’s message — His message changes us.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 222 Calories From Fat: 44 Total Fat: 7.6g Cholesterol: 250.3mg Sodium: 734.2mg Potassium: 933.4mg Carbohydrates: 37.1g Fiber: 1g Sugar: 1.6g Protein: 30.4g