Chicken, Rice And Vegetables
|Fryer chicken||3 Pound (1 whole)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Sliced scallions||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Green peas||1⁄2 Cup (8 tbs) (cooked / canned)|
|Eggs||6 , beaten|
|Cooked rice||3 Cup (48 tbs)|
Remove the skin and bones of the chicken; cut the meat in bite-sized pieces.
Marinate in the soy sauce mixed with the sugar for 30 minutes.
Drain, reserving the marinade.
Heat the oil in a skillet; saute the chicken for 5 minutes.
Add the mushrooms and scallions; saute for 2 minutes.
Stir in the broth, peas, and marinade.
Cook over medium heat 2 minutes.
Pour the eggs into the pan, stir lightly and cook 2 minutes, or until eggs set.
Divide the rice among 6 bowls and spoon the chicken mixture over it.