Sunday, December 28, 2008

Chicken Long Rice




2 Chicken thighs or 1 chicken breast boiled until cooked, slightly cooled and cut into pieces
 (I like to cook the chicken with the bones for more flavor and nutrition.)
1-2 tsp. grated ginger, (depending on your preference of taste)
1-2 cloves garlic minced
2 bundles of bean thread noodles
 1-1/2 C. low sodium Chicken Broth
1 Carrot- Julienned (optional)
 

Salt pepper to taste
Chopped green onion
Add dashes of soy sauce to taste. 


Add chicken to a pot and cover with water. Add ginger and garlic. Cover the chicken and cook on medium high.
Meanwhile as your chicken is cooking, soak noodles in warm water for 20-40 minutes until soft, so they don’t soak up all the chicken broth. Cut noodles with scissors if desired. I like them longer. When the chicken is done, reserve broth and  remove the chicken and de-bone it. Cut it up or shred it.  Discard, skin and bones. Put the chicken back in the broth and drain the noodles, then add them to the pot. Add the carrots to the pot. Next, pour in the cans of chicken broth, bring it to a simmer and cook until long rice is translucent. 
 
Salt and pepper to taste. Add in chopped green onion or garnish individual bowls with the chopped green onion.

Enjoy the deliciousness! 
 



1 comment:

Sha said...

That looks SO YUM!!!! *Drool*