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Japanese Scallion Chicken and Rice
½ cup brown rice
½ cup organic low sodium chicken stock
¾ cup water
1 tablespoon of low sodium soy sauce
1 egg yolk
1 chicken breast, skin removed and diced
1 scallion, chopped
Prepare rice according to package.
In another pot pour liquids into a pot and bring to low boil. Beat the yolk and slowly pour into broth. Add chicken and simmer for 10 minutes. Add scallions and simmer for 2 minutes.
Separate liquid and place food, including rice, into a food processor and begin to blend adding liquid little by little until the preferred consistency is met.
