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CHICKEN LONG
RICE
<feeds 12 - 15>
You need.....
2-3 pounds - Chicken thighs
3 cups Water
3 cups Chicken broth (canned)
1" piece of fresh ginger (crushed)
1 TSP Hawaiian Salt
1 clove Garlic (crushed)
2 cubes Chicken bouillon
AND
4 bundles long rice (soak in warm water till soft)
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What
is LONG RICE?
Dried bean curd-like noodles.
Made from mung bean flour.
Must be soaked in water before cooking to absorb flavor of food
with which they are cooked. They come in a cellophane
package. I have seen long rice
in local supermarkets!
Auntie Maebelle! |
HOW TO ....
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Cover chicken with water & broth, ADD ginger, salt, garlic
and chicken
bouillon, boil & simmer 45min. or until tender.
Cool, then bone chicken and shred.
Reserve broth.
Cut long rice in 4 inch lengths, add to broth, boil for 15 minutes
.
Add shredded chicken
<If desired> Dry mushrooms may be added, soak in warm water,
slice and add the same
time with the ginger, etc.
Adjust your seasoning. (adding: salt, pepper, or soy sauce)
When serving discard ginger!
SERVE IN BOWLS - You'll need a ladle for the
liquid and a spaghetti fork for the noodles.
It ends up soup-like with LONG NOODLES
& CHICKEN
(Aloha Joe has taste-tested this one*****)
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