Thursday, March 11, 2010

Chicken Long Rice

3 lbs bone-in chicken cut into ½” cubes
½“ frozen ginger root, peeled and shredded
1 TB salt
2 cloves frozen garlic, peeled and shredded
½ cup chopped green onion
2 TB vegetable oil
12 oz mung bean noodles
2 TB soy sauce

In large saucepan, place chicken and enough water to cover.  Add ginger and salt.  Cover and cook over medium heat until chicken is tender. In separate large pan, fry garlic and onion in oil for two minutes. Add the noodles and just enough of chicken liquid from the cooked chicken pan to cover the noodles. Add soy sauce and chicken. Simmer for 5 minutes until noodles are cooked. Thanks WM!

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