Japanese Chicken-Scallion Rice Bowl
Recipe from
EatingWell
Here's the quintessence of Japanese home cooking: an aromatic, protein-rich broth served over rice. Admittedly, Japanese cooking leans heavily on sugar - for a less traditional taste, you could reduce or even omit the sugar.
Servings:
4 servings, 1 1/2 cups each
Prep Time:
15 mins
Total Time:
20 mins
Ingredients
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1 1/2 cupsinstant brown ricesee savings
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1 cupreduced-sodium chicken brothsee savings
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1 1/2 tablespoonssugarsee savings
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2 tablespoonsreduced-sodium soy saucesee savings
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1 tablespoonmirin, (see Ingredient note)see savings
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2large egg whitessee savings
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1large eggsee savings
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8 ouncesboneless, skinless chicken breasts, cut into 1/2-inch piecessee savings
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6scallions, trimmed and thinly slicedsee savings
Directions
1.
Prepare instant brown rice according to package directions.
2.
Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.
3.
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.
Tip:
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.
Nutrition information
Calories 262, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 87 mg, Sodium 387 mg, Carbohydrate 47 g, Fiber 3 g, Protein 22 g, Potassium 370 mg. Exchanges: Starch 2.5,Vegetable 0.5,Lean Meat 2.5.
Percent Daily Values are based on a 2,000 calorie diet
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