CHICKEN LONG RICE
Jo Anne Sugimoto
Featured Pinch Tips Video
- 5 lb
- chicken thighs, boneless, skinless, cut into bite size pieces
- 4 c
- 1 can(s)
- 32 oz. chicken broth
- 4 inch piece of ginger root. julienned
- 1/2 c
- soy sauce
- 2 Tbsp
- 1 tsp
- 21 oz
- long rice, chinese mung bean noodles, thery're dried and needs to be soaked for 15 minutes in cold water
- stalks green onions, for garnish
1Clean your chicken pieces and put them into a large pot with the water and the chicken broth along with the ginger slices and bring to a rolling boil.
2Lower the heat to a simmer and add the soy sauce, sugar and pepper. Simmer for 45 minutes.
3Turn the down to low and add in the long rice. Cover and let cook on low heat for 30 minutes.
4If the noodles soaks up the broth you can add a little more chicken broth.
5Serve hot over rice, or with "poi" taro, and garnish with chopped green onions.