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We made this tasty dish for our Hawaiian Luau. "Long rice" is not rice, but cellophane noodles made from mungbean flour, also known as bean threads. This recipe starts with marinading the chicken for an hour, which I've included in the prep time; but once you start cooking, the dish takes very little time to make. Please note that the bean threads absorb water very quickly and require very little cooking time. If they are cooked too long, they will break down.
- 3 lbs boneless skinless chicken (cut into small pieces)
- 6 tablespoons soy sauce, divided
- 1 tablespoon sesame oil
- 2 tablespoons fresh ginger, minced
- 3 garlic cloves, minced
- 1 teaspoon sugar
- 1 dash fresh ground black pepper
- 2 tablespoons oil
- 6 -8 ounces mushrooms, sliced
- 3 -4 green onions, chopped
- 10 ounces bean thread noodles (cellophane noodles)
- 8 ounces chicken broth
- Make marinade: In bowl, combine 2 tablespoons of the soy sauce, sesame oil, ginger, garlic, sugar and pepper.
- Add chicken to the marinade and refrigerate for at least 1 hour.
- Cut bean threads into 8ths and soak them in cold water for 30 minutes.
- Heat large skillet or wok over high heat. Add oil and the marinated chicken. Cook, turning often, until chicken is no longer pink.
- Reduce heat. Add mushrooms, green onions, bean threads (drained), chicken broth, and remainder of the soy sauce.
- Simmer until hot, stirring often, about 3 minutes. Be careful not to overcook the bean threads.