Prep 15 mins
Cook 55 mins
In Japan, this hearty, healthy rice dish is a popular form of comfort food at home and in resturants. Ingredient note: Mirin is a low-alcohol rice wine essential to japanese cooking. Look for it in your supermarket with the Asain or gourment ingredients. An equal portion of Sherry or white wine with a pinch of sugar may be substituted for Mirin.
- 1 cup short-grain brown rice or 1 1⁄2 cups instant brown rice
- 1 cup reduced-sodium chicken broth
- 1 tablespoon sugar, plus
- 1 1⁄2 teaspoons 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 1/2 inches pices
- 6 scallions, trimmed and thinly sliced
- Place short-grain brown rice in a fine sieve and rinse throughly under cold water to remove starch.
- Combine the rice with the 2 1/2 cups cold water in a medium saucepan, bring to a boil, cover and reduce heat to low; cook until all the water is absorbed, 40 minutes, let rest, covered, for 10 minutes (Alternatively, prepare instant brown rice addorfing to package directions).
- While the rice is resting, pour broth into a heavey medium saucepan, along with sugar, soy sauce and bring to boil, reduce to heat to medium-low.
- Stir egg whites and the 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, enjoy.
Quick, easy and satisfying. DH said, "Yum," on his first bite and gobbled the rest up. 'Nuf said...
I tripled the stock and used 1 lb of chicken and got 5 good sized bowls out of this. I thought there was too much rice but it all got used up!! I followed the recipe but I think next time I would swirl the egg mixture into the broth. Good meal served with a veggie. Thanks Barb