Try this Oyako Donburi - Chicken and Egg Dish recipe, or contribute your own.
Suggest a better descriptionIn 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 -- 6 servings.
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Serving Size: 1 Serving (676g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 711 | ||
Calories from Fat: 241 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.7g | 36 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 1123.3mg | 346 % | |
Sodium 438.6mg | 15 % | |
Potassium 667.3mg | 18 % | |
Total Carbohydrate 51.8g | 15 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 49.1g | ||
Protein 62.5g | 89 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 711
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