• 4 cup steamed rice
• 3/4 lb chicken thighs or chicken breasts
• 1 onion
• 1 2/3 cups soup stock (dashi)
• 7 tbsp soy sauce
• 4 tbsp mirin
• 3 tbsp sugar
• 4 eggs

Cook steamed rice. Cut chicken into bite-size pieces and thinly slice onion. Put dashi soup stock in a pan and heat. Add soy sauce, mirin, and sugar in the soup. Put chicken in the pan and simmer on low heat for a few minutes. Add onion slices to the pan and simmer for a few more minutes. Beat eggs in a bowl. Bring the soup to a boil, then pour the eggs over chicken and onion. Turn the heat down to low and put on a lid. After one minute, turn off the heat. To serve, first put steamed rice in a deep bowl, then place the chicken and egg on top of the rice.*Makes 4 servings

From http://japanesefood.about.com/od/ricebowl/r/oyakodon.htm

• 3 boxes (6 oz. pkg) long grain and wild rice mix, cooked
• 1 large jar marinated artichoke hearts, cut bite size
• 3-6 cups cubed, cooked chicken (depends on how much you want)
• 1 bell pepper, chopped
• 1 cup chopped celery
• 1 cup chopped green onions
• 1 cup chopped green olives

Dressing

• 1-1/2 cups mayonnaise
• 3 T lemon juice

Mix in a large bowl and enjoy! (This is intended to be served chilled)