chicken long rice
(3 ratings)
It was so cold the other night, that I decided to make chicken long rice. It's an all time favorite dish here in Hawaii. It is comfort food, especially warming for everyone's tummy and spirit! I made a large pot of it and it was gone!!! The little bowl that you see in my photo is "poi" taro.
(3 ratings)
yield
8 to 10 people
Ingredients For chicken long rice
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5 lbchicken thighs, boneless, skinless, cut into bite size pieces
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4 cwater
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1 can32 oz. chicken broth
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14 inch piece of ginger root. julienned
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1/2 csoy sauce
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2 Tbspsugar
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1 tsppepper
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21 ozlong rice, chinese mung bean noodles, thery're dried and needs to be soaked for 15 minutes in cold water
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3stalks green onions, for garnish
How To Make chicken long rice
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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.
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2Lower the heat to a simmer and add the soy sauce, sugar and pepper. Simmer for 45 minutes.
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3Turn the down to low and add in the long rice. Cover and let cook on low heat for 30 minutes.
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4If the noodles soaks up the broth you can add a little more chicken broth.
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5Serve hot over rice, or with "poi" taro, and garnish with chopped green onions.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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