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70 minutes
Prep: 25 minutes
Cook: 45 minutes
438 calories per serving view nutrition facts
6 servings
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| 2 | cups | rice | |
| 4 | cups | water | |
| 1 | pound | chicken breasts | |
| 3 | each | mushrooms | dried, soaked |
| 1 | cup | carrots | slivered |
| 1 | cup | bamboo shoots | slivered |
| 1 1/2 | teaspoons | salt | |
| 1/2 | teaspoon | monosodium glutamate | |
| 6 | large | eggs | beaten |
| 3 | each | scallions, spring or green onions | sliced |
In a saucepan or rice cooker combine rice and 2 cups water.
Cook until rice is tender.
Remove skin and bones from chicken breasts.
To make stock, simmer bones in remaining 2 cups water 30 minutes.
Strain to remove bones.
Remove stems from mushrooms.
Cut mushrooms and chicken into thin strips.
Add mushrooms, chicken, bamboo shoots, carrots, salt and MSG to stock.
Simmer 15 minutes.
Gently stir in eggs and onions.
Cook over low heat until eggs begin to set.
Serve over rice.
| % Daily Value* | |
| Total Fat 8.0g | 13% |
| Saturated Fat 2.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 276mg | 92% |
| Sodium 743mg | 31% |
| Total Carbohydrate 53.0g | 18% |
| Dietary Fiber 2.0g | 8% |
| Sugars 2.0g | |
| Protein 35.0g | 70% |
| Vitamin A | 78% | Vitamin C | 5% | |
| Calcium | 7% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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