Ingredients:
1 cup short-grain brown rice or 1 1/2 cups instant brown rice
1 cup reduced-sodium chicken broth
1 tablespoon sugar, plus
1 1/2 teaspoons sugar
2 tablespoons reduced sodium soy sauce
1 tablespoon mirin
2 large egg whites
1 large eggs
8 ounces boneless skinless chicken breasts, cut into 1/2 inches pices
6 scallions, trimmed and thinly sliced
Directions:
Place short-grain brown rice in a fine sieve and rinse throughly under cold water to remove starch.
Combine the rice with the 2 1/2 cups cold water in a medium saucepan, bring to a boil, cover and reduce heat to low; cook until all the water is absorbed, 40 minutes, let rest, covered, for 10 minutes (Alternatively, prepare instant brown rice addorfing to package directions).
While the rice is resting, pour broth into a heavey medium saucepan, along with sugar, soy sauce and bring to boil, reduce to heat to medium-low.
Stir egg whites and the whole egg in a small bowl until just mixed.
Add chicken to the simmering broth; gently pour in the egg mixture, WITHOUT STIRRING,sprinkle scallions on top; when the egg starts to firm up; after about 3 minutes. stir it with chopsticks or a knife, The chicken will be cooked by now.
Divide the rice among 4 deep soup bowls and top with the chicken mixture, enjoy.
Servings: 4
Time preparation: 15 min.
Time total: 70 min.