Oyako Danbury (Chicken-'n-Egg on Rice)

Posting for ZWT6 - Asia

• Ready In: 20 mins
• Serves: 6

Ingredients

• 6  cups  hot cooked rice
• 4  eggs
• 1⁄4 lb chicken breast
• 4  green onions

• Sauce

• 2 1⁄2 cups chicken broth or 2 1⁄2 cups  stock
• 6  tablespoons dark soy sauce
• 3  tablespoons sugar

Directions

1. Mix (do not beat) eggs in a bowl with chopsticks or a fork; set aside.
2. Cut boned chicken into 1/4-inch pieces. (Leftover cooked chicken can be used.)
3. Wash and clean onions; cut diagonally into 1-inch lengths.
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. Add onion and simmer 1 minute longer.
6. Stir eggs and pour gently in a steady stream around chicken. Let eggs spread naturally; do not stir.
7. Keep heat at medium-high until the eggs start to bubble at the edges. Stir once.
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. Serve immediately.
10. Good with hot green tea.