Japanese Chicken Donburi

Photo: flickr user avlxyz

Ingredients

2 teaspoons salad oil

1 onion - (6 oz) peeled, and

thinly sliced

2 tablespoons minced fresh ginger

1 cup fat-skimmed chicken broth

1/4 cup soy sauce

4 teaspoons sugar

1/2 pound boned skinned chicken breast rinsed and cut into ¼" strips

6 cups baby spinach leaves (about 6 oz) rinsed, drained

3 large eggs

6 cups cooked rice

1/4 cup diced Roma tomato

Preparation

In a deep 10-inch or 12-inch frying pan over high heat, stir oil, onion, and ginger until onion is lightly browned, about 2 minutes.

Add broth, soy sauce, and sugar. Add chicken to pan. Bring to a boil.

Add spinach, cover, and cook until wilted, about 1 minute. Meanwhile, in a small bowl, beat eggs to blend.

Reduce heat to low, evenly distribute mixture in pan, and pour in eggs. With a spatula, push vegetables aside slightly so egg mixture can flow down through sauce. Cover and cook just until eggs are softly set, 2 to 2 1/2 minutes.

Meanwhile, spoon rice into bowls. Top equally with egg-spinach mixture, including juices. Sprinkle with tomato.

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Tags:

Japanese

Asian

condiment

oriental

poultry

Yield:

4.0 servings

Added:

Tuesday, March 2, 2010 - 2:36am

Creator:

Anonymous

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