Japanese Chicken-scallion Rice Bowl

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 1 cup short-grain brown rice or 1 1/2 cups instant brown rice
• 1 cup reduced-sodium chicken broth
• 1 tablespoon sugar, plus
• 1 1/2 teaspoons sugar
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon mirin
• 2 large egg whites
• 1 large egg
• 8 ounces boneless skinless chicken breasts, cut into 1/2 inches pices
• 6 scallions, trimmed and thinly sliced

Recipe

• 1 place short-grain brown rice in a fine sieve and rinse throughly under cold water to remove starch.
• 2 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).
• 3 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.
• 4 stir egg whites and the whole egg in a small bowl until just mixed.
• 5 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.
• 6 divide the rice among 4 deep soup bowls and top with the chicken mixture, enjoy.