Japanese Chicken Donburi
By: Anonymous
Published: Tuesday, March 2, 2010 - 2:36am

Ingredients




2 teaspoons salad oil
1 onion - (6 oz) peeled, and
thinly sliced
2 tablespoons minced fresh ginger
1 cup fat-skimmed chicken broth
1/4 cup soy sauce
4 teaspoons sugar
1/2 pound boned skinned chicken breast rinsed and cut into ¼" strips
6 cups baby spinach leaves (about 6 oz) rinsed, drained
3 large eggs
6 cups cooked rice
1/4 cup diced Roma tomato

Preparation

1 In a deep 10-inch or 12-inch frying pan over high heat, stir oil, onion, and ginger until onion is lightly browned, about 2 minutes. 2 Add broth, soy sauce, and sugar. Add chicken to pan. Bring to a boil. 3 Add spinach, cover, and cook until wilted, about 1 minute. Meanwhile, in a small bowl, beat eggs to blend. 4 Reduce heat to low, evenly distribute mixture in pan, and pour in eggs. With a spatula, push vegetables aside slightly so egg mixture can flow down through sauce. Cover and cook just until eggs are softly set, 2 to 2 1/2 minutes. 5 Meanwhile, spoon rice into bowls. Top equally with egg-spinach mixture, including juices. Sprinkle with tomato.