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Categories:Viewed: 14 - Published at: 9 years ago
Ingredients
- 1 12 cups instant brown rice
- 1 cup reduced-sodium chicken broth
- 1 12 tablespoons sugar
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon mirin
- 2 large egg whites
- 1 large egg
- 8 ounces boneless skinless chicken breasts, cut into half inch pieces
- 6 scallions, trimmed and thinly sliced
Method
- Prepare rice according to the package directions.
- Pour broth into a heavy medium saucepan, along with the sugar, soy sauce and mirin.
- (an equal portion of sherry or white wine and a pinch of sugar may be substituted) Bring to a boil; reduce heat to medium-low.
- Stir egg whites and whole egg in 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 chicken mixture.
