Chicken long rice #3

Yield: 8 Servings

Measure Ingredient
3 pounds Chicken breasts
3 tablespoons Oil
2 Cloves garlic; minced
6 cups Chicken broth
1 teaspoon Minced ginger -or-
¼ teaspoon Powdered ginger
1½ tablespoon Salt
2 Bundles (1.75-oz) long rice
1 can (6-oz) whole mushrooms; drained
2 tablespoons Thinly sliced green onions

Remove skins and bones from chicken and use them to prepare chicken stock.

Cube chicken. Heat oil in a large skillet; saute chicken and garlic until browned. Add broth, ginger and salt; simmer 1 hour or until chicken is tender. Soak long rice in warm water for 30 minutes; cut into 2 inch pieces. Add long rice and mushrooms to chicken; simmer 15 more minutes.

Sprinkle with green onions just before serving.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

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