Summary

Ingredients

• 250 g rice
• salt and pepper
• 300 g chicken breast fillet (s) without skin and bones
• 150 g mushrooms (Shiitake), fresh, alternatively 50 dried and 100 mushrooms
• 4 spring onion (s)
• 250 ml chicken broth, strong
• 4 tablespoon soy sauce, light or Japanese soy sauce
• 2 tablespoon sake, alternatively sherry
• 6 egg (s)
• oil

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Instructions

1. Cook the rice in lightly salted water until it is covered and warm.
2. Wash the chicken breast, dry it and cut it into thin slices. Clean the shiitake mushrooms, rub them with a damp cloth, unscrew the hard stem and cut the mushrooms into slices. Clean and wash the spring onions and cut into oblique rings.
3. Fry the chicken breast slices in a preheated wok in a little oil until golden, season lightly with pepper. Add the mushrooms to the meat and fry them, then add the stock. Add spring onions and season with sake and soy sauce.
4. Lightly whisk the eggs in a bowl. Pour into the boiling broth and let set over low heat while stirring for about 2 minutes.
5. Divide the rice into 4 bowls, pour a little broth with meat, mushrooms and egg over each.