Chicken Long Rice
4 SERVINGS
Ingredients:
1 1/2 pounds Chicken thighs, bone-in
1 1/2 quarts Chicken stock
5 teaspoons Ginger, thinly sliced
1 tablespoon Salt
Bean thread noodles (sai fun or mung bean noodles)
1 tablespoon Vegetable oil
1 1/2 cups Maui Sweet onion, thinly sliced
1 Garlic clove, minced
1 1/2 tablespoons Soy sauce
3 tablespoons Green onions, chopped
Method:
Cover the thighs with stock. Add 11/2 tablespoons (21 ml) ginger and the salt. Cover and simmer until just cooked (do not boil).
Allow the chicken thighs to cool in the broth. Remove the chicken thighs, bone the meat, and discard the skin. Cut the chicken into 1-inch (2.5 cm) cubes.
Strain the chicken stock and reserve.
Soak the bean thread noodles in warm water for 10 minutes, or in cold water for 1 hour. Drain.
Heat the oil. Sauté the onion, garlic, and remaining ginger until lightly browned.
Add the noodles and enough reserved chicken stock to cover. Add soy sauce and simmer for 5 minutes. Turn off heat and let stand for 10 minutes.
Cut the bean thread noodles into approximately 3-inch (7.6 cm) lengths, if desired. Add the chicken meat and reheat. Top with green onions before serving.
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