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Chicken and Egg on Rice

By The Canadian Living Test Kitchen

Tested till perfect

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Chicken and Egg on Rice

This recipe makes 4 servings

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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:

Source : Canadian Living Magazine: November 2004

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