Japanese Chicken And Mushrooms With Rice - cooking recipe

Ingredients

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

Preparation

Combine chicken with rice wine and 1 tbsp soy sauce. Set aside.
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.
Distribute rice between serving bowls. Spoon chicken and egg mixture over rice then sprinkle with green onions.