Chicken Long Rice 2

1. 1

   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.

2. 2

   In large pot, saute round onion and ginger until onion is semi-transluscent.

3. 3

   Add chicken and stir fry until almost done.

4. 4

   Add long rice and chicken broth.

5. 5

   Cook at low simmer until noodles are transparent. Then add shoyu to taste (I use Kikkoman Soy Sauce; about 1/5 cup.).

6. 6

   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.

7. 7

   NOTE: No salt is needed, the broth has plenty of flavor.

8. 8

   OPTIONAL: slivered carrots, bamboo shoot slices, or Chinese peas. Please note that adding too much stuff can take away from presentation.

9. 9

   You can also substitute the chicken with pork or beef slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.