Chicken & Egg Domburi Recipe




Chicken & Egg Domburi Ingredients

4 chicken breats
1 1/4 cup dashi or chicken bouillon
4 tbsp japanese dark soy sauce
2 tbsp japanese light soy sauce
4 tbsp mirin, sake or dry sherry
2 tbsp sugar
6 scallions, cut into thin rings
4 eggs

A Recipe for
Chicken & Egg Domburi

 

To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.

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Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.



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Chicken & Egg Domburi

Never work before breakfast; if you have to work before breakfast, eat your breakfast first.

Josh Billings






Chicken & Egg Domburi Directions

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

Serves: 4

 

 

 

 

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