Oyako donburi - chicken and egg dish

6 servings

Ingredients

Quantity Ingredient
2 cups Rice
4 cups Water
1 pounds Chicken breasts
3 Dried Mushrooms; soaked
1 cup Carrots; slivered
1 cup Bamboo shoots; slivered
1½ teaspoon Salt
½ teaspoon MSG
6 Eggs; beaten
3 Green onions; sliced

Directions

In a saucepan or rice cooker combine rice and 2 cups water. Cook until rice is tender. Remove Skin and bones from Chicken breasts. To make stock, simmer bones in remaining 2 cups water 30 minutes. Strain to remove bones. Remove stems from mushrooms. Cut mushrooms and chicken into thin strips. Add mushrooms, chicken, bamboo shoots, carrots, salt and MSG to stock. Simmer 15 minutes. Gently stir in eggs and onions. Cook over low heat until eggs begin to set. Serve over rice -- 6 servings.

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