Title: Chicken and Egg Domburi
Categories: Entree Ethnic Meat Japanese
Yield: 4 Servings

4		Chicken breats
1 1/4	c	Dashi or chicken bouillon
4	tb	Japanese dark soy sauce
2	tb	Japanese light soy sauce
4	tb	Mirin, sake or dry sherry
2	tb	Sugar
6		Scallions; cut into thin rings
4		Eggs

Cut the chicken breats into thin strips or cubes. Bring the stock to a boil. Add the soy sauces, mirin, sake or dry sherry, and sugar, Bring back to a boil. Add the chicken, reduce the heat and simmer for 5 minutes. Stir in the scallions and leave stand for 1 minute. Lightly stir the eggs in a bowl just enough to break them up, Add the eggs tot the pan and leave to stand for a further 2 minutes, Carefull stir once. Spoon hot rice into indiidual bowls. Serve immediately

formatted by Lisa Crawford, Easter 1996 From: Awilson@tfs.Net Date: Thu, 27 Jun 1996 10:54:35 -0500

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