Oyako Donburi

serves 4
1/2 lb raw chicken cut from bone (1 large breast)
5 eggs
flour
1 c water
3 dried mushrooms
1/4 c sugar
1/3 c Japanese-type soy sauce
2 scallions, cut diagonally or one onion, sliced
2 c chopped fresh spinach
Cut chicken into small pieces. Beat in a bowl the eggs. Dust
chicken pieces with flour, dip in beaten egg (reserve extra), and
fry on both sides in hot oil until brown.
Combine in saucepan the water and mushrooms. Simmer 10 minutes,
remove mushrooms, and cut fine.
Drain any excess oil from skillet. Add to skillet the mushrooms
and liquid, sugar and soy.
Simmer 15 minutes. Add scallions. Simmer 10 more minutes. Add
spinach.
While spinach is still bright green, add reserved beaten eggs to
skillet and cover. Cook briefly, just until set. Ladle over
individual rice servings in bowls and top with chopped parsley.