1. Prepare instant brown rice according to package directions. 2. Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low. 3. Add mushrooms to simmering broth. 4. Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Spr When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now.). 5. Add water chestnuts and heat. 6. Divide rice into 4 bowls. 7. Ladle chicken mixture into bowls. 8. Sprinkle with scallions and chili peppers. 9. We prefer our scallions raw, if you like them cooked -- add at the same time as the water chestnuts. ---------------------------------------------------------------------------
Nutrition
Ingredients
