Low-Fat Japanese Chicken-Scallion Rice Bowl

Submitted by cali~jenn

"This recipe is out of a cookbook called eating well, healthy in a hurry. I love how simple this recipe is to make. It is great on a cold night and so healthy! I double the sauce to make it more like a soup since I love egg flower soup and this reminds me of it. I also omit the sugar, it is good without. I have only made this with white wine since i have no reason to buy mirin aside from this recipe and it turns out great. for a spicy kick, my husband likes to top this off with that hot rooster sauce. I do not know the proper name for it since it is in another language."

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 1.5 cups each
• Serves: 4

ingredients

• 354.88 ml instant brown rice
• 236.59 ml reduced-sodium chicken broth
• 22.18 ml sugar
• 29.58 ml reduced sodium soy sauce
• 14.79 ml mirin
• 2 large egg whites
• 1 large egg
• 226.79 g boneless skinless chicken breasts, cut into half inch pieces
• 6 scallions, trimmed and thinly sliced

directions

1. Prepare rice according to the package directions.
2. 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.
3. 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.