Directions:
- Mix (do not beat) eggs in a bowl with chopsticks or a fork; set aside.
- Cut boned chicken into 1/4-inch pieces. (Leftover cooked chicken can be used.)
- Wash and clean onions; cut diagonally into 1-inch lengths.
- Combine the ingredients for sauce in saucepan; bring to a gentle boil over medium heat. Add chicken and simmer, uncovered, for 5 minutes.
- Add onion and simmer 1 minute longer.
- Stir eggs and pour gently in a steady stream around chicken. Let eggs spread naturally; do not stir.
- Keep heat at medium-high until the eggs start to bubble at the edges. Stir once.
- Before the eggs are completely set, scoop a portion of the eggs, chicken and sauce over hot rice in a deep soup bowl.
- Serve immediately.
- Good with hot green tea.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.7 Kcal (1217 kJ) | ||
| Calories from fat | 53.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.96g | 9% | |
|---|---|---|---|
| Cholesterol | 116.87mg | 39% | |
| Sodium | 1512.99mg | 63% | |
| Potassium | 375.85mg | 8% | |
| Total Carbs | 43.13g | 14% | |
| Sugars | 6.32g | 25% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 15.27g | 31% | |
| Vitamin C | 8.1mg | 13% | |
| Iron | 2.9mg | 16% | |
| Calcium | 38.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 85.46 Kcal (358 kJ) | ||
| Calories from fat | 15.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 9% | |
|---|---|---|---|
| Cholesterol | 34.36mg | 39% | |
| Sodium | 444.81mg | 63% | |
| Potassium | 110.5mg | 8% | |
| Total Carbs | 12.68g | 14% | |
| Sugars | 1.86g | 25% | |
| Dietary Fiber | 1.12g | 15% | |
| Protein | 4.49g | 31% | |
| Vitamin C | 2.4mg | 13% | |
| Iron | 0.8mg | 16% | |
| Calcium | 11.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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