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Chicken Long Rice 2

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“Got lazy and found another way to make this dish...less work with more taste! I just noticed that the long rice is posted as long-graing rice...big difference in ingredient. I'm going to leave it as is because of the reviews ... works :D”
READY IN:
2hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak long rice for about 15 minutes before preparing meal. Ok if its longer, won't hurt it. I use Nice Brand (also known as bean thread or sai fun) This brand is pre-cut at about 7-inches.
  2. In large pot, saute round onion and ginger until onion is semi-transluscent.
  3. Add chicken and stir fry until almost done.
  4. Add long rice and chicken broth.
  5. Cook at low simmer until noodles are transparent. Then add shoyu to taste (I use Kikkoman Soy Sauce; about 1/5 cup.).
  6. Make sure you don't run out of liquid or the noodles will stick together. Doesn't have to be soupy just have some liquid on the bottom -- the noodles soak up liquid quickly. If you need to, you can add more broth or water.
  7. NOTE: No salt is needed, the broth has plenty of flavor.
  8. OPTIONAL: slivered carrots, bamboo shoot slices, or Chinese peas. Please note that adding too much stuff can take away from presentation.
  9. You can also substitute the chicken with pork or beef slices.

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