What came first – the chicken or the egg? It doesn’t matter, they both taste delicious in this Japanese broth.
Ingredients
- 1 cup (250ml) fish stock
- 1/4 cup (60ml) rice vinegar
- 1/3 cup (75g) caster sugar
- 1/2 cup (125ml) tamari (see note)
- 5 x 150g skinless chicken thigh fillets, thinly sliced
- 1 small carrot, cut into thin batons
- 3 spring onions, thinly sliced
- 3 eggs, lightly beaten
- 1 tablespoon vegetable oil
- 2 cups cooked sushi rice or steamed rice
Method
- Step 1Place the stock, 2 tablespoons of the vinegar, 1/4 cup (55g) of the sugar and all but 2 teaspoons of the tamari in a deep frypan over high heat. Bring to the boil, then reduce heat to medium and simmer. Add chicken and carrot and return to the boil, then reduce heat to low. Cover and cook for about 5 minutes, stirring once. Remove from the heat, stir in the spring onions and set aside.
- Step 2Meanwhile, make the omelettes by combining the eggs with the remaining vinegar, sugar and tamari. Beat lightly with a fork. Heat the oil in a non-stick frypan. When the oil is very hot, add half the egg mixture, stirring lightly in the centre to distribute the egg. When set (about 2-3 minutes), gently roll the omelette up – into a cylinder shape – in the pan. Slide onto a chopping board and slice crossways. Repeat with remaining egg mixture.
- Step 3Place chicken in shallow bowls, pour over plenty of broth and top with omelette strips. Serve with rice.
- Low carb
- Lower gi
Nutrition
2487 kj
Energy
25g
Fat Total
7g
Saturated Fat
1g
Fibre
43g
Protein
311mg
Cholesterol
2572.15mg
Sodium
21g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
Notes
Wheat-free soy sauce from selected supermarkets and health food shops.
- Author: Nancy Duran
- Image credit: Ian Wallace
- Publication: Taste.com.au
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