Oyako Donburi Chicken And Egg Dish Recipe
Servings: 6
Ingredients
- 2 c. Rice
- 4 c. Water
- 1 lb Chicken breasts
- 3 x Dry Mushrooms, soaked
- 1 c. Carrots, slivered
- 1 c. Bamboo shoots, slivered
- 1Â 1/2 tsp Salt
- 1/2 tsp MSG
- 6 x Large eggs, beaten
- 3 x Green onions, sliced
Directions
- In a saucepan or possibly rice cooker combine rice and 2 c. water. Cook till rice is tender. Remove Skin and bones from Chicken breasts. To make stock, simmer bones in remaining 2 c. water 30 min. Strain to remove bones.
- Remove stems from mushrooms. Cut mushrooms and chicken into thin strips.
- Add in mushrooms, chicken, bamboo shoots, carrots, salt and MSG to stock.
- Simmer 15 min. Gently stir in Large eggs and onions. Cook over low heat till Large eggs begin to set. Serve over rice - 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 6 servings | |
| Calories 414 | |
| Calories from Fat 99 | 24% |
| Total Fat 11.01g | 14% |
| Saturated Fat 3.27g | 13% |
| Trans Fat 0.07g | |
| Cholesterol 247mg | 82% |
| Sodium 907mg | 38% |
| Potassium 418mg | 12% |
| Total Carbs 52.7g | 14% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.89g | 1% |
| Protein 23.98g | 38% |
