Chicken long rice

Yield: 1 servings

Measure Ingredient
3 pounds Chicken
\N \N Water
1 each 1/2\" slice of ginger;crushed
1 each Bundle long rice soaked in water to soften
\N \N Salt to taste
3 eaches Stalks green onion

Place chicken in a large pot and cover with water. Add ginger and bring to a boil; lower heat and simmer about 45 minutesto an hour, or until meat falls away from the bones. Remove chicken from broth and discard bones. Return chicken to broth and add long rice. Simmer until about half the broth is absorbed by the long rice. Season with salt and green onions just before serving.

This is popular at moderm Lu'au. From: Ethnic Foods of Hawaii, by Ann Kondo Corum Formatted by: Dorie Villarreal

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