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Chicken Long Rice (version 2) Recipe

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This recipe for Chicken Long Rice (version 2) is from Favorite Recipes from Susan's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 Lb. chicken thighs
3 quarts water
1 Tbsp salt
1 1/2 Tbsp minced ginger root
1 large onion, finely chopped
5 chicken bouillon cubes
8 oz long rice (cellophane noodles)
6 green onions, chopped
Bok choy
Napa Cabbage (opt)
Directions:
Directions:
Put chicken into 5-qt saucepan. Add 2 qts water, salt and ginger. Bring to boil, skim, lower heat, and simmer for 40 minutes. Remove from heat and drain, saving broth. Remove meat from chicken, discard bones. Shred meat and set aside.

Put broth, onion, bouillon, and remaining 1 quart of water into saucepan, and bring to boil. add long rice then lower heat and cook for 5 minutes. Turn off heat and let stand about 30 minutes. With kitchen shears, cut long rice into 3-4" lengths. Stir in chicken and heat briefly before serving. Sprinkle with green onions.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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