Cooking Recipe Oyako Donburi - Chicken & Egg Dish
Recipe 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 ts
Salt
1/2 ts
MSG
6
Eggs; beaten
3
Green onions; sliced
Directions
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.