Chicken Long Rice
Now that I live closer to work and in a place where the range actually works well without over heating the entire place I am doing a lot more cooking. What I did not blog about were the crab cakes I made during Hurricane Matthew, followed by a pumpkin roll, home made dog bones and a really good pizza.
But here is a recipe I love, a taste of the islands, Chicken Long Rice.
I used my Hawaiian Plantations Cookbook. It looks ratty because Liliuokalani used it as a teething chew when she was just a little thing.
To start you chop up some chicken breast and saute it up with some garlic in olive oil. I am not sure there is anything that smells as good as garlic.
The long rice is not really rice at all but a form of Vermicelli that you can find at most Oriental supermarkets.
In reality the Vermicelli is really bean thread that becomes translucent when cooked.
Once the chicken and garlic are browned you simmer them in chicken stock.
Later on you add the mushrooms and the Vermicelli and simmer a bit longer.
The finished product minus the scallions, which I did not have on hand when I made this, It is really good and a great meal for a chilly day.
Chicken Long Rice
3 lbs boneless, skinless, chicken breasts
3 tblsp oil (I used olive oil)
2 cloves garlic, minced (I used 4 for 1 pound of chicken)
6 cups chicken broth
1/4 tsp powdered ginger
1-1/2 tsp salt
2 bundles (1-3/4 oz each) long rice
1 can (6 oz) sliced mushrooms, drained (I used a cup of fresh mushrooms)
2 tblsp thinly sliced green onions
Cube chicken. Heat oil in a large pot; saute chicken and garlic until browned. Add broth ginger and salt; simmer for 1 hour or until chicken is tender. Add long rice and mushrooms and simmer until long rice is soft and translucent. Sprinkle with green onions just before serving.
Makes 12 servings.
But here is a recipe I love, a taste of the islands, Chicken Long Rice.
I used my Hawaiian Plantations Cookbook. It looks ratty because Liliuokalani used it as a teething chew when she was just a little thing.
To start you chop up some chicken breast and saute it up with some garlic in olive oil. I am not sure there is anything that smells as good as garlic.
The long rice is not really rice at all but a form of Vermicelli that you can find at most Oriental supermarkets.
In reality the Vermicelli is really bean thread that becomes translucent when cooked.
Once the chicken and garlic are browned you simmer them in chicken stock.
Later on you add the mushrooms and the Vermicelli and simmer a bit longer.
The finished product minus the scallions, which I did not have on hand when I made this, It is really good and a great meal for a chilly day.
Chicken Long Rice
3 lbs boneless, skinless, chicken breasts
3 tblsp oil (I used olive oil)
2 cloves garlic, minced (I used 4 for 1 pound of chicken)
6 cups chicken broth
1/4 tsp powdered ginger
1-1/2 tsp salt
2 bundles (1-3/4 oz each) long rice
1 can (6 oz) sliced mushrooms, drained (I used a cup of fresh mushrooms)
2 tblsp thinly sliced green onions
Cube chicken. Heat oil in a large pot; saute chicken and garlic until browned. Add broth ginger and salt; simmer for 1 hour or until chicken is tender. Add long rice and mushrooms and simmer until long rice is soft and translucent. Sprinkle with green onions just before serving.
Makes 12 servings.
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