(This recipe appeared in the July 2000 issue of The Light.)
Ingredients:
1 large chicken breast
2 1/2 Tbsp Shoyu (soy sauce)
1 cup chicken broth
2 tsp. Sugar
1/4 to 1/2 tsp. Salt (to taste)
2 or 3 med fresh mushrooms or sliced canned mushrooms
1/2 package thawed frozen peas
2 green onions, sliced 1/4 inch
3 eggs, slightly beaten
Directions:
Cut the chicken into cubes or slices.
Place in a bowl and add the shoyu.
Heat the broth, and add the sugar and salt and marinated chicken.
Stir carefully. Cook for 3 minutes.
Add the mushrooms, peas, and green onions.
Cook fur two minutes more.
Blend the eggs in a small bowl and pour the eggs into the pan with the other
ingredients.
Cook for 3 minutes carefully shaking the pan by the handle to distribute the
flavors or stir gently with cooking hashi.
Eggs will be soft and coddled, but set.
Place hot cooked rice (from suihanki) 3/4 full in large bowls (donburi).
Scoop the chicken--egg mixture over the rice.
Sprinkle a little chopped flavored nori (ajitsuki nori) for garnish.