Chicken Long Rice 2 Recipes

Steps:

• Put bean thread noodles in a large bowl. Pour enough warm water over the noodles to cover by an inch. Soak noodles until softened, about 15 minutes; drain. Cut noodles into shorter lengths as desired.
• Put chicken breasts in a large pot with enough water to cover by a few inches; bring to a boil and cook chicken until until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken breasts to a cutting board and shred into strands with 2 forks; return shredded chicken to the pot of boiling water.
• Pour chicken broth into the pot and reduce heat to medium-high; add onion, garlic, ginger, fish sauce, soy sauce, and bay leaves; season with salt and pepper. Bring liquid again to a boil and add the bean thread noodles; cook at a boil until the noodles are translucent, about 5 minutes.
• Stir bok choy into the liquid; cook just until the leaves wilt slightly, 1 to 2 minutes.

Steps:

• Soak noodles for about 30 minutes in warm water to rehydrate.
• Heat grapeseed oil over medium-high heat in a wok and add carrots, celery, and zucchini and stir-fry until they begin to soften, about 5 minutes. Add the shiitake mushrooms and cook until they begin to give up their juices. Season the chicken with salt and pepper, to taste. Then, add ginger root and chicken to pan and stir-fry until the chicken begins to lightly brown.
• Reduce heat to medium, and cook until the chicken stock reduces by half.
• Drain noodles, toss with chicken mixture and serve.

Steps:

• Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.
• Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.
• Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.
• After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.

Steps:

• In a large resealable plastic bag, combine the first five ingredients and 2 tablespoons soy sauce. Add chicken; seal bag and turn to coat. Refrigerate 1 hour., Meanwhile, place noodles in a large bowl; cover with water. Let stand 30 minutes or until noodles are translucent and softened. Drain noodles. Using scissors, cut noodles into 4-in. lengths. (If using spaghetti, cook according to package directions until al dente; drain.), In a large skillet, heat canola oil over medium-high heat. Add half of the chicken mixture; stir-fry 4-6 minutes or until no longer pink. Remove from pan. Repeat with remaining chicken., In same pan, combine broth, mushrooms and remaining soy sauce; bring to a boil. Add noodles and chicken; cook and stir until noodles are tender. Remove from heat; sprinkle with green onion.

Steps:

• Smash ginger and garlic with flat side of a heavy knife, then combine with stock and 3 cups water in a 4-quart heavy saucepan. Simmer, uncovered, 5 minutes. Remove skin and excess fat from chicken thighs and add to stock mixture with salt. Simmer, uncovered, until chicken is cooked through, 25 to 30 minutes.
• Meanwhile, soak mushrooms in 2 cups boiling-hot water in a small bowl 15 minutes, then drain and thinly slice, discarding stems.
• Transfer chicken with a slotted spoon to a cutting board. Shred meat into 1/4-inch-thick pieces. Skim fat from broth and discard ginger and garlic. Stir mushrooms and noodles into broth and simmer, uncovered, until noodles are translucent, about 6 minutes. Cut greens of scallions into 1 1/2-inch pieces and stir into broth along with chicken. Simmer, uncovered, until noodles have absorbed most of broth, about 2 minutes.
• *Available at Asian markets and Uwajimaya (800-889-1928).

Steps:

• 1. Clean your chicken pieces and put them into a large pot with the water and the chicken broth along with the ginger slices and bring to a rolling boil.
• 2. Lower the heat to a simmer and add the soy sauce, sugar and pepper. Simmer for 45 minutes.
• 3. Turn the down to low and add in the long rice. Cover and let cook on low heat for 30 minutes.
• 4. If the noodles soaks up the broth you can add a little more chicken broth.
• 5. Serve hot over rice, or with "poi" taro, and garnish with chopped green onions.

Steps:

• 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.
• In large pot, saute round onion and ginger until onion is semi-transluscent.
• Add chicken and stir fry until almost done.
• Add long rice and chicken broth.
• Cook at low simmer until noodles are transparent. Then add shoyu to taste (I use Kikkoman Soy Sauce; about 1/5 cup.).
• 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.
• NOTE: No salt is needed, the broth has plenty of flavor.
• OPTIONAL: slivered carrots, bamboo shoot slices, or Chinese peas. Please note that adding too much stuff can take away from presentation.
• You can also substitute the chicken with pork or beef slices.

Steps:

• In a large covered pot, cook chicken with ginger and salt in enough chicken stock to cover until tender.
• When chicken has cooled, debone and shred meat.
• Reserve chicken stock.
• In a skillet, heat oil and saute onion, garlic and ginger until lightly browned.
• Add noodles and enough reserved chicken stock to cover.
• Add chicken and soy sauce; simmer until noodles are tender.
• Optional: top with chopped or minced green onions. This recipe is slightly on the bland side; may want to add soy sauce, or more salt, ginger or some chicken bouillon to flavor.