Subj : BH&G 2813
To   : ALL
From : DAVE DRUM
Date : Tue May 25 2021 10:24:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Japanese Chicken-Scallion Rice Bowl
 Categories: Oriental, Poultry, Vegetables, Rice
      Yield: 4 Servings
 
  1 1/2 c  Instant brown rice
      1 c  Chicken broth
  1 1/2 tb Sugar
      2 tb Soy sauce
      1 tb Mirin; (see Ingredient note)
      2 lg Egg whites
      1 lg Egg
      8 oz Boned, skinned chicken; in
           - 1/2" pieces
      6    Scallions; trimmed, thin
           - sliced
 
  Prepare instant brown rice according to package
  Pour broth into a heavy medium saucepan, along with sugar,
  soy sauce and mirin. Bring to a boil; reduce heat to
  medium-low.
  
  Stir egg whites and whole egg in a small bowl until just
  mixed. Add chicken to the simmering broth. Gently pour in
  the egg mixture, without stirring. Sprinkle scallions on
  top. When the egg starts to firm up, after about 3
  minutes, stir it with chopsticks or a knife. (The chicken
  will be cooked by now.) Divide the rice among 4 deep soup
  bowls and top with the chicken mixture.
  
  INGREDIENT NOTE: Mirin is a low-alcohol rice wine
  essential to Japanese cooking. Look for it in your
  supermarket with the Asian or gourmet ingredients. An
  equal portion of sherry or white wine with a pinch of
  sugar may be substituted for mirin.
  
  EatingWell.com | July 2015
  
  MM Format by Dave Drum - 15 July 2015
  
  Uncle Dirty Dave's Archives
   
MMMMM

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