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Japanese-Style Chicken and Egg on Rice
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Serving size: Serves 4
Cooking time: Less than 30 minutes



This recipe is best made just before serving.

INGREDIENTS


2/3 cup (160ml) salt-reduced chicken stock
¼ cup (60ml) salt-reduced soy sauce
2 tablespoons mirin
1 teaspoon sugar
500g chicken breast fillets, sliced thinly
1 small (80g) brown onion, sliced thinly
2 (120g) finger eggplant, sliced thinly
1 medium (200g) red capsicum, sliced thinly
4 eggs, beaten lightly
4 cups cooked sushi rice
4 green onions (green shallots), sliced thinly



METHOD


Combine stock, soy sauce, mirin and sugar in a large frying pan; bring to the boil.

Add chicken, onion, eggplant and capsicum; cook, covered, for about 5 minutes 
or until chicken is just cooked through.

Pour egg over chicken mixture; cook, covered, over a low heat for about 
2 minutes or until egg is just set.

Divide rice among serving bowls; top with chicken mixture, sprinkle with g
reen onions.

Not suitable to freeze.
Rice suitable to microwave.

COOK'S NOTE: Mirin and sushi rice are available from some supermarkets
and Asian food stores.