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Recipe by: dae
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See below ingredients and instructions of the recipe
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.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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