Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook rice according to recipe on pack for absorption method. | 2. Skin and bone chicken, adding salt, cutting into small dice. | 3. Heat chicken stock with mirin and soy sauce. When boiling add chicken, return to the boil, cover and simmer for 8 minutes. | 4. Meanwhile, beat eggs slightly, adding salt. Add eggs and 3/4 of the spring onions to the simmering stock. Without stirring, let mixture return to the boil, then turn heat very low, cover and cook for 3-4 minutes until eggs are set but still soft. | 5. Spoon rice into a heated earthenware bowl, then pour hot chicken and egg mixture over. | 6. Garnish top with remining spring onions. | 7. Serve immediately. | 8. PS I like to marinate the chicken in 1 tablespoon each soy sauce and mirin for 15 minutes before cooking. I also add 1/2 cup frozen corn when cooking chicken. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	2 1/2	cups		-	-	-	-
chicken breast fillet	1			-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
mirin	3	tablespoons		-	-	-	-
japanese soy sauce	5	tablespoons		-	-	-	-
egg	6			429.0	2.16	37.68	28.53
salt	1/4	teaspoon		-	-	-	-
spring onion	6		sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.