Title: Chicken and egg domburi
 Categories: One-dish, Ethnic, Meat/poul, Japanese
      Yield: 4 Servings
 
      4    Chicken breats
  1 1/4 c  Dashi or chicken bouillon
      4 tb Japanese dark soy sauce
      2 tb Japanese light soy sauce
      4 tb Mirin, sake or dry sherry
      2 tb Sugar
      6    Scallions; cut into thin
           -rings
      4    Eggs
 
  Cut the chicken breats into thin strips or cubes. Bring the stock to a
  boil.  Add the soy sauces, mirin, sake or dry sherry, and sugar,
  Bring back to a boil. Add the chicken, reduce the heat and simmer for
  5 minutes. Stir in the scallions and leave stand for 1 minute.
  Lightly stir the eggs in a bowl just enough to break them up, Add the
  eggs tot the pan and leave to stand for a further 2 minutes,
  Carefull stir once. Spoon hot rice into indiidual bowls.  Serve
  immediately
  
  formatted by Lisa Crawford, Easter 1996