Oyako Danbury (Chicken-'n-Egg on Rice)

Name: Oyako Danbury (Chicken-'n-Egg on Rice)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 6 cups hot cooked rice; 4 eggs; 1/4 lb chicken breast; 4 green onions; 2 1/2 cups chicken broth or 2 1/2 cups stock; 6 tablespoons dark soy sauce; 3 tablespoons sugar

Submitted by ElaineAnn

"Posting for ZWT6 - Asia"

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Ready In:: 20mins
Ingredients:: 7
Serves:: 6

ingredients

6 cups hot cooked rice
4 eggs
¹⁄₄ lb chicken breast
4 green onions
Sauce
2 ¹⁄₂ cups chicken broth or 2 1/2 cups stock
6 tablespoons dark soy sauce
3 tablespoons sugar

directions

Mix (do not beat) eggs in a bowl with chopsticks or a fork; set aside.
Cut boned chicken into 1/4-inch pieces. (Leftover cooked chicken can be used.)
Wash and clean onions; cut diagonally into 1-inch lengths.
Combine the ingredients for sauce in saucepan; bring to a gentle boil over medium heat. Add chicken and simmer, uncovered, for 5 minutes.
Add onion and simmer 1 minute longer.
Stir eggs and pour gently in a steady stream around chicken. Let eggs spread naturally; do not stir.
Keep heat at medium-high until the eggs start to bubble at the edges. Stir once.
Before the eggs are completely set, scoop a portion of the eggs, chicken and sauce over hot rice in a deep soup bowl.
Serve immediately.
Good with hot green tea.