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    You are in: Home / Recipes / Oyako Danbury (Chicken-'n-Egg on Rice) Recipe
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    Oyako Danbury (Chicken-'n-Egg on Rice)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    ElaineAnn's Note:

    Posting for ZWT6 - Asia

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Directions:

    1. 1
      Mix (do not beat) eggs in a bowl with chopsticks or a fork; set aside.
    2. 2
      Cut boned chicken into 1/4-inch pieces. (Leftover cooked chicken can be used.)
    3. 3
      Wash and clean onions; cut diagonally into 1-inch lengths.
    4. 4
      Combine the ingredients for sauce in saucepan; bring to a gentle boil over medium heat. Add chicken and simmer, uncovered, for 5 minutes.
    5. 5
      Add onion and simmer 1 minute longer.
    6. 6
      Stir eggs and pour gently in a steady stream around chicken. Let eggs spread naturally; do not stir.
    7. 7
      Keep heat at medium-high until the eggs start to bubble at the edges. Stir once.
    8. 8
      Before the eggs are completely set, scoop a portion of the eggs, chicken and sauce over hot rice in a deep soup bowl.
    9. 9
      Serve immediately.
    10. 10
      Good with hot green tea.

    Ratings & Reviews:

    • on May 26, 2010

      55

      ok this was about easy, made for 1 for lunch rice cooker was already full of recipe from last menu thanks for posting zaar tour 6

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Oyako Danbury (Chicken-'n-Egg on Rice)

    Serving Size: 1 (374 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 377.7
     
    Calories from Fat 54
    14%
    Total Fat 6.0 g
    9%
    Saturated Fat 1.8 g
    9%
    Cholesterol 153.1 mg
    51%
    Sodium 1383.6 mg
    57%
    Total Carbohydrate 61.8 g
    20%
    Dietary Fiber 0.9 g
    3%
    Sugars 7.3 g
    29%
    Protein 16.6 g
    33%

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