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Japanese   -   Chicken And Egg On Rice   adapted from Japanese Cooking A Simple Art by Shizuo Tsuji

  • 6 Cups Rice -- cooked
  • 4 Medium Eggs
  • 1 Pound Chicken -- cubed
  • 4 Medium Green Onion -- chopped
  • 2 1/2 Cups Chicken Stock
  • 6 Tablespoons Dark Soy Sauce
  • 3 Tablespoons Light Soy Sauce
  • 3 Tablespoons Sugar
Directions Mix eggs together but do not beat. Combine stock, both soy sauces and sugar in a saucepan. Bring to a gentle boil Add chicken and simmer, for 5 minutes. Add onion and simmer for 1 minute longer. Stir the eggs and pour in gently in a steady stream around the chicken. Let the egg spread naturally. Keep heat at medium until the eggs starts to bubble around the edges. Stir once and serve over rice. The egg should be slightly runny at this point as the rice will finish cooking the egg.
Serves 4
Time to Make 0:00

Printer version   3 Votes - Yum: 2.33333, Easiness: 1.66667, Speed: 1.33333, Overall: 1.77778 Rate this recipe

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