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Comfort Japanese Chicken


Discoverd this recipe in Eating Well magazine. It's one of my favorite recipes to serve on a cold winter night. Only 5 WW points per serving.

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Rate this recipe 4.8/5 (5 Votes)
Comfort Japanese Chicken 1 Picture


  • 2 chicken breasts, cut into small pieces
  • 1 cup chicken broth
  • 1 Tbsp + 11/2 tsp sugar
  • 2 Tbsp soy sauce
  • 1 Tbsp rice wine
  • 2 Lg egg whites
  • 1 Lg egg
  • 6 scallions, trimmed and thinly sliced


Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from


Step 1

Stir fry chicken till golden; set aside.
Pour broth, sugar, soy sauce, and rice wine into a medium saucepan.
Bring to a boil; reduce heat to medium-low.
Stir eggs together in a small bowl until just mixed.
Add chicken to the broth.
Gently pour in the egg mixture, without stirring.
Sprinkle scallions on top.
When egg starts to firm up, after about 3 minutes, stir it with chopsticks.
Serve over brown rice.


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