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  Recipe Home » Main Course » Oyako Donburi - Chicken & Egg Dish
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  Oyako Donburi - Chicken & Egg Dish
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 195
Ingredients:
2 cup Rice
4 cup Water
1 lb Chicken breasts
3 Dried Mushrooms, soaked
1 cup Carrots, slivered
1 cup Bamboo shoots, slivered
1 1/2 tsp Salt
1/2 tsp MSG
6 Eggs, beaten
3 Green onions, sliced
Instructions:
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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