Low-Fat Japanese Chicken-Scallion Rice Bowl

1. 1

   Prepare rice according to the package directions.

2. 2

   Pour broth into a heavy medium saucepan, along with the sugar, soy sauce and mirin.

3. 3

   (an equal portion of sherry or white wine and a pinch of sugar may be substituted) Bring to a boil; reduce heat to medium-low.

4. 4

   Stir egg whites and whole egg in small bowl until just mixed.

5. 5

   Add chicken to the simmering broth.

6. 6

   Gently pour in the egg mixture, without stirring.

7. 7

   Sprinkle scallions on top.

8. 8

   When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife.

9. 9

   (the chicken will be cooked by now) Divide the rice among 4 deep soup bowls and top with chicken mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.