Japanese Chicken And Mushrooms With Rice

• 1 lb chicken breast, cut into 3/4 inch cubes
• 1 tbsp rice wine
• 2 tbsp soy sauce
• 1 cup dashi (Japanese stock)
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 4 None fresh shiitake mushrooms, thinly sliced
• 6 None eggs, at room temperature, lightly beaten
• 2 oz steamed rice
• 3 None green onions, thinly sliced on the diagonal

1. Combine chicken with rice wine and 1 tbsp soy sauce. Set aside.
2. Combine dashi, rice vinegar, sugar and remaining soy sauce in a medium saucepan. Stir over medium heat for 5 mins, until sugar dissolves. Add chicken along with marinade and mushrooms. Simmer gently for 4-5 mins, until chicken is cooked through. Pour eggs into broth then cover and remove from heat. Set aside for 3-4 mins, until eggs are just set.
3. Distribute rice between serving bowls. Spoon chicken and egg mixture over rice then sprinkle with green onions.

chicken breast, rice wine, soy sauce, rice vinegar, sugar, shiitake mushrooms, eggs, rice, green onions

Taken from recipes-plus.com/api/v2.0/recipes/30448 (may not work)