Recipe

Japanese Chicken-scallion Rice Bowl Recipe

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Ingredients

Directions

Step #1 Place short-grain brown rice in a fine sieve & rinse throughly under cold water to remove starch.
Step #2 Combine the rice with the 2 1/2 c cold water in a medium saucepan, bring to a boil, for 10 mins (Alternatively, cover & reduce heat to low; cook this until all the water is absorbed, 40 mins, let rest, covered, prepare instant brown rice addorfing to package directions).
Step #3 While the rice is resting, along with sugar, pour broth into a heavey medium saucepan, soy sauce & bring to boil, reduce to heat to medium-low.
Step #4 Stir egg whites & the whole egg in a small bowl until just mixed.
Step #5 Add chicken to the simmering broth; carefully pour in the egg mixture, WITHOUT STIRRING,sprinkle scallions on top; when the egg starts to firm up; after about 3 mins.
Step #6 stir it with chopsticks or a knife, The chicken will be cooked by now.
Step #7 Divide the rice among 4 deep soup bowls & top this with the chicken mixture, enjoy.
Enjoy the Japanese Chicken-Scallion Rice Bowl recipe

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