chicken long rice
This is my version of chicken long rice. It isn't really rice. It's bean thread noodles cooked in a gingery chicken stock.
prep time
5 Min
cook time
1 Hr 20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 6 - chicken thighs
- 2 - inches ginger sliced
- 2 1/2 quarts water divided
- 2 teaspoons salt
- 1 tablespoon Better than Bouillon chicken boullion
- 1 medium onion, diced
- 8 ounces Shitake mushrooms, chopped
- 1/2 pound bean thread noodles
- 3 tablespoons fresh chives, chopped
- 0 - black pepper
How To Make chicken long rice
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Step 1Place 2 quarts of water, the ginger and the salt in a large pot. Add the chicken thighs and bring to a simmer. partially cover and simmer for 40 minutes skimming the froth.
-
Step 2Remove the chicken thighs to a carving board and strain the broth into a clean pot and discard the ginger. Place the broth back on the stove and add the bouillon, onion and mushrooms. Simmer 5 minutes then add the bean thread noodles. Turn off the stove cover and let sit 30 minutes. With kitchen scissors cut the noodles to make then shorter.
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Step 3After the chicken is cool remove the skin and shred the chicken discarding the skin and bones. Add the chicken to the noodles and broth. Ladle into bowls and garnish with chives.
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