Recipe - Chicken And Egg Domburi

4 Chicken breats
1 One fourth cup Dashi or chicken bouillon
4 tablespoon Japanese dark soy sauce
2 tablespoon Japanese light soy sauce
4 tablespoon Mirin, sake or dry sherry
2 tablespoon 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini