Title: Oyako donburi - chicken and egg dish
 Categories: Main dish, Poultry, Oriental, Rice
      Yield: 6 Servings
 
      2 c  Rice
      4 c  Water
      1 lb Chicken breasts
      3    Dried Mushrooms; soaked
      1 c  Carrots; slivered
      1 c  Bamboo shoots; slivered
  1 1/2 ts Salt
    1/2 ts MSG
      6    Eggs; beaten
      3    Green onions; sliced
 
  In 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.