Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 bunches | Long rice |
| 3 pounds | Chicken; cut into pieces |
| 2 \N | 1-inch pieces ginger; peeled, sliced |
| 2 tablespoons | Shoyu |
| 1 teaspoon | Msg |
| 4 tablespoons | Liquor |
| 1 tablespoon | Hawaiian salt |
| 2 larges | Round onions; sliced |
| 2 tablespoons | Oil |
| \N \N | Chicken broth |
| 6 \N | Green onion stalks; cut into 1-inch lengths |
Date: Sat, 20 Apr 1996 10:07:56 -7 From: arlenes@...
Soak long rice in water. Soak chicken pieces in shoyu, MSG, ginger, liquor, and salt for about 20 minutes. Brown chicken in oil. Brown onions. Put long rice, chicken and onions in pot. Cover with chicken broth. Simmer until long rice is tender. Note: If using canned chicken broth and water, use less salt. Add the green onion stalks during the last few minutes of simmering, to add color. From: Pupus To Da Max. Origin: Where I Live There are Rainbows, Beverly Lee. Formatted by: Dorie Villarreal MM-RECIPES@...
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #112
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .