Recipe by marisk
Got lazy and found another way to make this dish...less work with more taste! I just noticed that the long rice is posted as long-graing rice...big difference in ingredient. I'm going to leave it as is because of the reviews ... works :D
- 7 1⁄2 ounces long-grain rice
- 1 -2 lb chicken (chopped or parts)
- 32 ounces Swanson chicken broth (may need more)
- 1⁄2 round onion, thinly sliced
- 1 inch fresh ginger, thinly sliced
- 4 stalks green onions, 1 inch pieces
- 1⁄4 cup soy sauce
Directions See How It's Made
- 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.