Ingredients

Ingredients

1 1/2 cup short-grain white or brown rice

1 cup chicken broth

1 1/2 tablespoon sugar

2 tablespoons soy sauce

1 1/2 tablespoon mirin

2 large egg whites

1 large egg

8 ounces skinless chicken breasts, cut into 1/2 inches pieces

6 scallions, thinly sliced

Preparation

  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.