Chicken Long Rice
1 bundle (1 3/4 oz.) bean threads (long rice)
2 pounds chicken (breasts or thighs)
2 tablespoons macadamia nut oil
2 cloves garlic, minced
6 cups chicken stock
1 teaspoon minced ginger
1/4 cup soy sauce
1 can (10 oz.) whole mushrooms, drained or 8 dried shiitake mushrooms*
1 tablespoon thinly sliced green onions
Soak long rice in warm water for 30 minutes; drain and cut into 2 inch lengths. Remove skin and bones from chicken; reserve for stock if desired. Cut chicken into 1-inch cubes. Heat oil in a large skillet and saute chicken and garlic until light brown. Add stock, ginger, soy sauce, mushrooms and long rice. Simmer, covered, for 15 to 20 minutes or until chicken is tender. Sprinkle with green onions just before serving. Makes 8 servings.
*soak shiitake mushrooms in warm water for 15 to 30 minutes, then remove stem and cut into quarters |
