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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place short-grain brown rice in a fine sieve and rinse throughly under cold water to remove starch. | 2. Combine the rice with the 2 1/2 cups cold water in a medium saucepan, bring to a boil, cover and reduce heat to low; cook until all the water is absorbed, 40 minutes, let rest, covered, for 10 minutes (Alternatively, prepare instant brown rice addorfing to package directions). | 3. While the rice is resting, pour broth into a heavey medium saucepan, along with sugar, soy sauce and bring to boil, reduce to heat to medium-low. | 4. Stir egg whites and the whole egg in a small bowl until just mixed. | 5. 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. | 6. Divide the rice among 4 deep soup bowls and top with the chicken mixture, enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	1	cup		678.95	141.0625	13.949000000000002	5.92
chicken broth	1	cup	reduced sodium	-	-	-	-
sugar	1	tablespoon		1208.97	302.394	0.0	0.0
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
soy sauce	2	tablespoons	reduced sodium	16.96	1.5776	2.6048	0.1824
mirin	1	tablespoon		-	-	-	-
egg white	2			34.32	0.4818	7.194	0.1122
egg	1			71.5	0.36	6.28	4.755
chicken breast	8	ounces	boneless skinless cut	390.089	0.0	47.287	20.9786
scallion	6		trimmed sliced	192.0	44.04	10.98	1.14

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