Chicken and Egg on Rice
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 611 |
| pro | 31 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 87 g |
| fibre | 1 g |
| chol | 257 mg |
| sodium | 1,368 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 18 |
| vit A | 10 |
| vit C | 8 |
| folate | 20 |
Ingredients
- 2 cups medium-grain Japanese rice, or Italian short grain rice
- Chicken & Egg:
- 12 oz boneless skinless chicken thighs, or breasts
- 1 tbsp vegetable oil
- 1 onion, thinly sliced
- 1-1/3 cups low-sodium chicken stock
- 1/4 cup soy sauce
- 2 tbsp mirin, (or 1 tbsp (15 mL) each cider_vinegar and corn syrup)
- 1 tbsp granulated sugar
- 4 eggs, lightly beaten
- 2 green onions, thinly sliced
Preparation
In large saucepan, bring 2-1/2 cups (625 mL) water to boil; add rice and return to boil. Cover and reduce heat to low; simmer until no liquid remains, 12 minutes. With fork, gently stir twice. Remove from heat; let stand, covered, for 10 minutes.
Chicken and Egg: Meanwhile, cut chicken into bite-size cubes. In nonstick skillet, heat oil over medium-high heat; saute chicken and onion until browned, about 5 minutes.
In measuring cup, whisk stock, soy sauce, mirin and sugar; pour into skillet and bring to boil. Cover and simmer until thickened slightly and chicken is no longer pink inside, 5 minutes.
In thin stream, pour in eggs; sprinkle with half of the green onions. Cover and cook until egg is set, 2 minutes. Divide rice among 4 soup bowls. Top with egg mixture; sprinkle with remaining onions.
More chicken recipes:
- Lemon Oregano Chicken
- Sweet-and-Sour Skillet Chicken
- Grilled Chicken and Mango Kabobs
- Red Pepper and Provolone Chicken Thighs
- Chutney Chicken Salad
Source : Canadian Living Magazine: November 2004
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