Yield: 4 Servings
|2 \N||-(up to)|
|1 \N||Chunk (1/2-inch) fresh ginger; smashed|
|1 \N||Bundle long rice (soaked in warm water for 5 mins) (these are also known as mung bean threads or cellophane noodles)|
|\N \N||Salt and pepper|
|4 \N||Green onions (scallions) chopped|
|2 tablespoons||Soy sauce|
|1 can||Chicken broth (low salt is what I use)|
From: Judith Pirie <judith@...> Date: Wed, 26 Jun 1996 15:58:48 -1000 Put chicken in to large pot, cover with broth and water if needed. Add ginger, simmer til chicken is falling off bone. Remove chicken, shred, and discard bones. Return to broth, add long rice, soy sauce and simmer about 15 minutes, till longrice has absorbed most of the liquid. Add green onions, add salt and pepper, and serve. This dish is usually served at a luau, with kalua pig, poi and lomi lomi salmon.
EAT-L Digest 25 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .