Japanese Chicken And Egg

What came first - the chicken or the egg? It doesnt matter, they both taste delicious in this Japanese broth.

The ingredient of Japanese Chicken And Egg

• 1 cup 250ml fish hoard
• 1 4 cup 60ml rice vinegar
• 1 3 cup 75g caster sugar
• 1 2 cup 125ml tamari see note
• 5 x 150g skinless chicken thigh fillets thinly sliced
• 1 small carrot cut into thin batons
• 3 spring onions thinly sliced
• 3 eggs lightly beaten
• 1 tbsp vegetable oil
• 2 cups cooked sushi rice or steamed rice

The Instruction of japanese chicken and egg

• place the stock 2 tablespoons of the vinegar 1 4 cup 55g of the sugar and all but 2 teaspoons of the tamari in a deep frypan exceeding high heat bring to the boil subsequently next reduce heat to medium and simmer amass chicken and carrot and return to the boil subsequently next edit heat to low cover and cook for very nearly 5 minutes stirring once sever from the heat disquiet in the spring onions and set aside
• meanwhile make the omelettes by combining the eggs following the enduring surviving vinegar sugar and tamari prominence lightly following a fork heat the oil in a non stick frypan taking into consideration the oil is utterly hot grow half the egg mixture stirring lightly in the centre to distribute the egg once as soon as set about 2 3 minutes gently roll the omelette happening into a cylinder move in the pan slide onto a chopping board and slice crossways repeat afterward steadfast egg mixture
• place chicken in shallow bowls pour higher than plenty of broth and top once omelette strips encouragement considering rice

Nutritions of Japanese Chicken And Egg

calories: 594 393 calories
calories: 25 grams fat
calories: 7 grams saturated fat
calories: 48 grams carbohydrates
calories: 21 grams sugar
calories: n a
calories: 43 grams protein
calories: 311 milligrams cholesterol
calories: 2572 15 milligrams sodium
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calories: nutritioninformation