Japanese Chicken-Scallion Rice Bowl
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 240.9
- Total Fat: 3.3 g
- Cholesterol: 87.2 mg
- Sodium: 797.1 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 1.4 g
- Protein: 20.1 g
View full nutritional breakdown of Japanese Chicken-Scallion Rice Bowl calories by ingredient
Introduction
"Here's the quintessence of Japanese home cooking: an aromatic, protein rich broth served over rice. Admittedly, Japanese cooking leans heavily on sugar - for a less traditional taste, you could reduce or even omit the sugar" As written by EatingWell.com "Here's the quintessence of Japanese home cooking: an aromatic, protein rich broth served over rice. Admittedly, Japanese cooking leans heavily on sugar - for a less traditional taste, you could reduce or even omit the sugar" As written by EatingWell.comNumber of Servings: 4
Ingredients
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1 1/2 C instant brown rice
1 C reduced-sodium chicken broth
1 1/2 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon mirin, (see Ingredient note)
2 Large Egg Whites
1 Large Egg
8 Ounces boneless, skinless chicken breasts, cut into 1/2" pieces
6 scallions, trimmed and thinly sliced
Directions
Makes 4 servings of 1 1/2 Cup apiece.
1). Prepare Instant brown rice according to package directions.
2). Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low
3). Stir egg whites and whole egg in a small bowl until just mixed. 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 mins, stir it with chopsticks or a knife. (The chicken will be cooked by now). Divide the rice among four deep soup bowls and top with the chicken mixture.
INGREDIENT NOTE: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.
Number of Servings: 4
Recipe submitted by SparkPeople user MITZIAE1980.
1). Prepare Instant brown rice according to package directions.
2). Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low
3). Stir egg whites and whole egg in a small bowl until just mixed. 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 mins, stir it with chopsticks or a knife. (The chicken will be cooked by now). Divide the rice among four deep soup bowls and top with the chicken mixture.
INGREDIENT NOTE: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.
Number of Servings: 4
Recipe submitted by SparkPeople user MITZIAE1980.
Member Ratings For This Recipe
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CD12200048
