Japanese Chicken-Scallion Rice Bowl Recipe

Name: Japanese Chicken-Scallion Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup short-grain brown rice or 1 1/2 cups instant brown rice; 1 cup reduced-sodium chicken broth; 1 tablespoon sugar, plus; 1 1/2 teaspoons sugar; 2 tablespoons reduced sodium soy sauce; 1 tablespoon mirin; 2 large egg whites; 1 large egg; 8 ounces boneless skinless chicken breasts, cut into 1/2 inches pices; 6 scallions, trimmed and thinly sliced

Servings: persons

1 cup short-grain brown rice or 1 1/2 cups instant brown rice
1 cup reduced-sodium chicken broth
1 tablespoon sugar, plus
1 1/2 teaspoons sugar
2 tablespoons reduced sodium soy sauce
1 tablespoon mirin
2 large egg whites
1 large egg
8 ounces boneless skinless chicken breasts, cut into 1/2 inches pices
6 scallions, trimmed and thinly sliced

1
Place short-grain brown rice in a fine sieve and rinse throughly under cold water to remove starch.
2
Combine the rice with the 2 1/2 cups cold water in a medium saucepan, bring to a boil, cover and reduce heat to low; cook until all the water is absorbed, 40 minutes, let rest, covered, for 10 minutes (Alternatively, prepare instant brown rice addorfing to package directions).
3
While the rice is resting, pour broth into a heavey medium saucepan, along with sugar, soy sauce and bring to boil, reduce to heat to medium-low.
4
Stir egg whites and the whole egg in a small bowl until just mixed.
5
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 minutes. stir it with chopsticks or a knife, The chicken will be cooked by now.
6
Divide the rice among 4 deep soup bowls and top with the chicken mixture, enjoy.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup short-grain brown rice or 1 1/2 cups instant brown rice, 1 cup reduced-sodium chicken broth, 1 tablespoon sugar, plus, 1 1/2 teaspoons sugar, and more.

Yes, Japanese Chicken-Scallion Rice Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Chicken-Scallion Rice Bowl

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