Chicken And Asparagus Rice Bowl

• 4 hardboiled egg
• 2 cups medium grain rice or 2 cups sushi rice
• 1/4 teaspoon salt
• 1 lb ground chicken
• 1/4 cup sake
• 2 tablespoons tamari or 2 tablespoons soy sauce, plus
• 1 teaspoon tamari or 1 teaspoon soy sauce
• 4 inches piece fresh ginger
• 3 garlic cloves
• 6 green onions
• 2 bunches asparagus
• 2 tablespoons vegetable oil or 2 tablespoons peanut oil, divided
• 1 cup chicken broth

1. In a medium saucepan bring rice, salt, and 3 c water to a boil. Cover, reduce heat to low, and cook 15 minutes. Take off heat, still covered, and let sit for 5 minutes.
2. While rice is coming to a boil mix together chicken, sake, and 2 tbsp tamari in a small bowl. Peel and grate ginger. Put 1 tsp ginger in with the chicken; put the remaining ginger in a small bowl and set aside.
3. While rice is cooking peel and roughly chop garlic and chop green onions; add both to bowl of ginger. Trim asparagus and cut into 1.5" pieces. Set aside.
4. In a large frying pan over high heat add 1 tbsp oil and chicken mixture. Cook until no longer pink.
5. Divide rice evenly between 4 to 6 bowls. Top rice with chicken and pan juices. Return pan to heat and add remaining 1 tbsp oil, reserved ginger, garlic, and green onions. Cook, stirring, for about one minute. Add asparagus and remaining 1 tsp tamari and stir to combine. Add broth, cover, and cook until asparagus is just tender to bite, 2 to 3 minutes.
6. While asparagus cooks peel and slice hardboiled eggs into 1/4" slices. Divide asparagus and pan juices evenly between bowls of rice/chicken. Top each serving with egg slices and serve.
7. Enjoy!

egg, grain rice, salt, ground chicken, sake, soy sauce, tamari, fresh ginger, garlic, green onions, bunches asparagus, vegetable oil, chicken broth

Taken from www.food.com/recipe/chicken-and-asparagus-rice-bowl-262738 (may not work)