Oyako Donburi - Chicken And Egg Dish

Recipe Ingredients

2 cups	320g / 11oz	Rice
4 cups	948ml	Water
1 lb	454g / 16oz	Chicken breasts
3		Dried mushrooms - soaked
1 cup	110g / 3.9oz	Carrots - slivered
1 cup	237ml	Bamboo shoots - slivered
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	MSG
6		Eggs - beaten
3		Green onions - sliced

Recipe 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.

Source:
Emeril Lagasse

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