Oyako Donburi

• 1 package Chicken Breasts
• 2 cups Water
• 1-1/2 teaspoons Salt
• 1/2 teaspoon Monosodium Glutamate
• 3 Dried Mushrooms
• 2 small Bamboo Shoots, slivered
• 1 small Carrot, slivered
• 3 Green Onions, sliced
• 6 Eggs, lightly beaten
• 6 cups Cooked Rice

Remove skin and bones from chicken breasts. Simmer skin and bones in water for 30 minutes and strain and reserve broth. Discard skin and bones. Season broth with salt and monosodium glutamate. Cut chicken into thin slivers.

Soak mushrooms in hot water until soft. Remove stems, and cut mushrooms into slivers. Add chicken, mushrooms, bamboo shoots and carrots to broth; simmer for 15 minutes. Add green onions. Pour eggs gradually into vegetable mixture, stirring constantly. Cook over low heat until eggs begin to set. Serve over hot rice.

Yield: 6 servings