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Chicken Long Rice - 1

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B9, C, P
MineralsCopper, Natrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Chicken breasts

  2. 3 tablespoons 45ml Oil

  3. 2 Garlic - minced

  4. 6 cups 1422ml Chicken broth

  5. 1 teaspoon 5ml Fresh ginger - minced

  6. 1 1/2 tablespoons 22ml Salt

  7. 2 Long rice - (1 3/4 oz. Each),see note

  8. 1 Whole mushrooms - drained

  9. 2 tablespoons 30ml Green onions - thinly sliced

Instructions Jump to Ingredients ↑

  1. * cellophane noodles or bean thread Remove skins and bones from chicken and use them to prepare chicken stock. Cube chicken. Heat oil in a large skillet; saute chicken and garlic until browned. Add broth, ginger and salt; simmer 1 hour or until chicken is tender.

  2. Soak long rice in warm water for 30 minutes; cut into 2 inch pieces. Add long rice and mushrooms to chicken; simmer 15 more minutes. Sprinkle with green onions just before serving.

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