Chicken Long Rice 2

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 7 1/2 ounces long-grain rice
• 1 -2 lb chicken (chopped or parts)
• 32 ounces swanson chicken broth (may need more)
• 1/2 round onion, thinly sliced
• 1 inch fresh ginger, thinly sliced
• 4 stalks green onions, 1 inch pieces
• 1/4 cup soy sauce

Recipe

• 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 lamb or beef slices.