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  Short grain rice 2 3⁄4 Cup (44 tbs)
  Dried mushrooms 6 , soaked in cold water for 30 minutes and drained
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Sake/Dry sherry 1⁄3 Cup (5.33 tbs)
  Sugar 1 Teaspoon
  Chicken breasts 2 , skinned, boned and cut into strips
  Frozen green peas 1 Cup (16 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Eggs 2 , beaten

Cook the rice, following the instructions given in gohan.
Remove the stalks from the mushrooms and cook the caps in boiling water for 5 minutes, drain then cut into slices.
Set aside.
Put the soy sauce, sake or sherry and sugar into a large saucepan and bring to the boil, stirring constantly until the sugar has dissolved.
Add the chicken strips and peas to the pan and reduce the heat to low.
Cover and simmer for 5 minutes, or until the chicken strips are cooked.
Remove from the heat and set aside.
Heat the oil in a small frying-pan.
When it is hot, add the eggs and cook for 2 minutes, or until the bottom has set and is browned.
Turn over the omelet and cook for 2 minutes on the other side.
Slide the omelet on to a plate and cut into strips.
Set aside.
When the rice is cooked, transfer it to a warmed serving bowl.
Arrange the chicken strips and peas on top and pour over the chicken cooking liquid.
Scatter over the mushrooms and omelet strips and serve at once.

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