Japanese Chicken-Scallion Rice Bowl
Japanese Chicken-Scallion Rice Bowl
Ingredients
- 1 1/2 cups instant brown rice
- 1 cup reduced-soium chicken broth
- 1 1/2 tablespoons sugar
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon mirin, (see ingredient note)
- 2 large egg whites
- 1 large egg
- 8 oz boneless, skinless chicken breasts, cut into 1/2" pieces
- 6 scallions, trimmed and thinly sliced
Note: You can substitute an equal portion of Sherry or white wine with a pinch of sugar for mirin.
Extra Note: You probably want to double the sauce portion of the recipe.
Directions
- Prepare instant brown rice according to package directions.
- Pour broth into a heavy medium saucepan, along with sugar,
soy sauce and mirin. Bring to a boil; reduce heat
to medium-low.
- 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.
Nutrition
Per serving : - 262 Calories
- 3 g Fat
- 1 g Sat
- 1 g Mono
- 87 mg Cholesterol
- 47 g Carbohydrates
- 22 g Protein
- 3 g Fiber
- 387 mg Sodium
- 370 mg Potassium
- 3 Carbohydrate Serving
Exchanges:
2 1/2 starch, 1/2 vegetable, 2 1/2 very lean meat
Tips & Notes
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.