Prep Time: 15 minutes
Cook Time: 20 minutes
Yields: 4 servings
Delicious and aromatic, this tantalizing dish will warm even the coldest heart.
- Tip: Japanese dishes tend to rely heavily on sugar. If you wish, you can reduce the amount of sugar in the recipe.
- 1 1/2 cups instant brown rice
- 1 cup reduced-sodium 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 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 6 scallions, trimmed and thinly sliced
1. Prepare instant brown rice according to package directions.
2. Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring liquids to a boil; reduce heat to medium-low.
3. 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 soup bowls and top with the chicken mixture.
Note: Mirin is a low-alcohol rice wine that is found in many Japanese dishes. 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 works as an excellent substitute for mirin.