Ingredients:
1 1/2 cups instant brown rice
1 cup reduced-sodium chicken broth
1 1/2 tablespoon sugar
2 tablespoon reduced-sodium soy sauce
1 tablespoon mirin
2 large egg whites
1 large egg
8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
6 scallions, trimmed and thinly sliced
Preparation:
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 ontop. 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.) Divide the rice among 4 deep soup bowls and top with the chicken mixture
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.
What I thought:
This was very easy to make, and smelled wonderful. I did not like the appearance of the meal when it was all said and done, but I really enjoyed the taste. I am really glad I added the few extra scallions, it added so much flavor! Overall, I would rate this as a 7 with taste, but I will knock it up to an 8 because it was so easy to make, and it was healthy as well!
No comments:
Post a Comment