Chicken And Egg On Rice

• 4 None dried shiitake mushrooms
• 1/2 cup secondary dashi (Japanese stock)
• 1/4 cup Japanese soy sauce
• 2 tbsp mirin
• 1 tsp sugar
• 4 oz boneless skinless chicken breast, thinly sliced
• 1 None leek, sliced thinly
• 6 None eggs, beaten lightly
• 4 cups hot cooked Japanese rice (koshihikari)
• 2 tbsp fresh chives, finely chopped

1. Place mushrooms in small heatproof bowl. Cover with boiling water. Let stand about 20 mins; drain. Discard stems, halve caps.
2. Meanwhile, bring dashi, soy sauce, mirin and sugar to a boil in large skillet. Add chicken, leek and mushrooms; cook, covered, about 3 mins or until chicken is tender. Pour egg over chicken mixture; cook, covered, on low heat about 2 mins or until egg just sets.
3. Divide rice among bowls,. Top with chicken mixture and sprinkle with chives.

shiitake mushrooms, secondary dashi, soy sauce, mirin, sugar, chicken breast, eggs, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/34838 (may not work)