Best Japanese Chicken Scallion Rice Bowl Recipes
JAPANESE CHICKEN-SCALLION RICE BOWL
Steps:
- 1. Make rice 2. Pour broth into a saucepan, along with sugar, soy sauce and bring to boil, reduce to medium-low. 3. Mix egg whites and the whole egg in a small bowl. 4. 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 with chopsticks. 5. Divide the rice among 4 bowls and top with chicken mixture.
JAPANESE CHICKEN-SCALLION RICE BOWL
In Japan, this hearty, healthy rice dish is a popular form of comfort food at home and in resturants. Ingredient note: Mirin is a low-alcohol rice wine essential to japanese cooking. Look for it in your supermarket with the Asain or gourment ingredients. An equal portion of Sherry or white wine with a pinch of sugar may be substituted for Mirin.
Provided by Barb G.
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place short-grain brown rice in a fine sieve and rinse throughly under cold water to remove starch.
- 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).
- 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.
- Stir egg whites and the 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 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.
- Divide the rice among 4 deep soup bowls and top with the chicken mixture, enjoy.
Nutrition Facts : Calories 304.2, Fat 4.4, SaturatedFat 1.1, Cholesterol 82.8, Sodium 424.1, Carbohydrate 44.4, Fiber 2.3, Sugar 5.7, Protein 21
JAPANESE CHICKEN MUSHROOM AND SCALLION RICE BOWL
The original recipe came from eatingwell.com but with all the additions I made, it's now MY rice bowl :)
Provided by katie in the UP
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare instant brown rice according to package directions.
- Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.
- Add mushrooms to simmering broth.
- 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. Spr 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.).
- Add water chestnuts and heat.
- Divide rice into 4 bowls.
- Ladle chicken mixture into bowls.
- Sprinkle with scallions and chili peppers.
- We prefer our scallions raw, if you like them cooked -- add at the same time as the water chestnuts.
Nutrition Facts : Calories 325.5, Fat 7.7, SaturatedFat 2.2, Cholesterol 89.2, Sodium 771.8, Carbohydrate 40.6, Fiber 1.8, Sugar 5.2, Protein 22.5
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