It has been awhile since I've made chicken long rice. It's one of my father-in-law's favorite that I used to make for him every so often when I lived next door. The recipe is super easy. I learned it from my best buddy Tashia.
Place boneless skinless chicken thighs in a large pot with water (to cover chicken) and 3-4 slices of ginger. Once boiling, reduce to simmer for about an hour or so until chicken is fully cooked and easy to shred. Remove chicken and shred. Add a couple of cups more of water. Bring to boil then add bouillon. I usually add several 6-7 teaspoons depending on how much water is in the pot. Add diced onions and long rice noodles. DO NOT soak them prior to putting in the pot. Reduce heat to low and let noodles cook. Taste soap and add bouillon as needed for taste. Sprinkle with green onions.
YUMMY!
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3 comments:
mmmm.
You can also use canned Swanson's chicken broth, which takes the guess work out of seasoning it.
How the heck did this chicken long rice recipe get into the middle of your beautiful story?!!
You do have the kernel of a nice novel. I'm interested.... and I don't like to read these kinds novels/stories. I think it is a very lovely story that others might want to read. I encourage you to keep writing. If nothing else, your children will appreciate this journal of their beginnings. IMHO.
Mahalo for sharing!
BTW - if it weren't for the kids, I'd throw in some chili-peppers! :-O
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