A donburi is a Japanese recipe featuring boiled rice topped with meat, fish or eggs, vegetables and broth and often served wtih spicy condiments. This mild-flavored chicken version is flavored with ginger and soy sauce.
2 teaspoons salad oil
1 onion (6 oz.), peeled and thinly sliced
2 tablespoons minced fresh ginger
1 cup fat-skimmed chicken broth
1/4 cup soy sauce
4 teaspoons sugar
1/2 pound boned, skinned chicken breast, rinsed and cut into 1/4
In a deep 10- to 12-inch frying pan over high heat, stir oil, onion, and ginger until onion is lightly browned, about 2 minutes.
Add broth, soy sauce, and sugar. Add chicken strips to pan. Bring to a boil.
Add spinach, cover, and cook until wilted, about 1 minute. Meanwhile, in a small bowl, beat eggs to blend.
Reduce heat to low, evenly distribute mixture in pan, and pour in eggs. With a spatula, push vegetables aside slightly so egg mixture can flow down through sauce. Cover and cook just until eggs are softly set, 2 to 2 1/2 minutes.
Meanwhile, spoon rice into bowls. Top equally with egg-spinach mixture, including juices. Sprinkle with tomato.