Chicken Long Rice 2 Recipes

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CHICKEN LONG RICE



Chicken Long Rice image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

8 ounces sai fun noodles (cellophane noodles made of mung bean flour, aka bean thread noodles)
2 tablespoons grapeseed oil
2 large carrots, peeled and cut into thin julienne strips
2 celery stalks, well-scrubbed and diced small
2 small zucchini, peeled and cut into thin julienne strips
2 cups (about 3 ounces) shiitake mushrooms, brushed cleaned, trimmed, and sliced
4 boneless chicken thighs (about 1 pound), sliced julienne
Salt and freshly ground black pepper
1 (1-ounce) piece peeled fresh ginger root (1 to 1 1/2-inch piece), sliced thin on a mandoline and cut julienne
2 cups low-sodium chicken stock

Steps:

  • Soak noodles for about 30 minutes in warm water to rehydrate.
  • Heat grapeseed oil over medium-high heat in a wok and add carrots, celery, and zucchini and stir-fry until they begin to soften, about 5 minutes. Add the shiitake mushrooms and cook until they begin to give up their juices. Season the chicken with salt and pepper, to taste. Then, add ginger root and chicken to pan and stir-fry until the chicken begins to lightly brown.
  • Reduce heat to medium, and cook until the chicken stock reduces by half.
  • Drain noodles, toss with chicken mixture and serve.

CHICKEN LONG RICE (HAWAIIAN-STYLE CHICKEN SOUP)



Chicken Long Rice (Hawaiian-Style Chicken Soup) image

This is my favorite dish of all time. This is also a great winter comfort food and great for flu season. Serve over steamed rice.

Provided by Antonio

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 13

1 (16 ounce) package bean thread vermicelli noodles
warm water, as needed
3 chicken breasts, or more to taste
water, to cover
1 quart chicken broth
1 small onion, sliced thin
3 cloves garlic, chopped
3 slices fresh ginger, chopped
1 tablespoon patis (Philippine-style fish sauce)
1 tablespoon soy sauce
3 bay leaves
salt and ground black pepper to taste
2 cups chopped bok choy

Steps:

  • Put bean thread noodles in a large bowl. Pour enough warm water over the noodles to cover by an inch. Soak noodles until softened, about 15 minutes; drain. Cut noodles into shorter lengths as desired.
  • Put chicken breasts in a large pot with enough water to cover by a few inches; bring to a boil and cook chicken until until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken breasts to a cutting board and shred into strands with 2 forks; return shredded chicken to the pot of boiling water.
  • Pour chicken broth into the pot and reduce heat to medium-high; add onion, garlic, ginger, fish sauce, soy sauce, and bay leaves; season with salt and pepper. Bring liquid again to a boil and add the bean thread noodles; cook at a boil until the noodles are translucent, about 5 minutes.
  • Stir bok choy into the liquid; cook just until the leaves wilt slightly, 1 to 2 minutes.

Nutrition Facts : Calories 563.1 calories, Carbohydrate 29.4 g, Cholesterol 50.6 mg, Fat 20.8 g, Fiber 0.8 g, Protein 70.6 g, SaturatedFat 0.5 g, Sodium 1532.9 mg, Sugar 2.4 g

CHICKEN LONG RICE 2



Chicken Long Rice 2 image

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

Provided by marisk

Categories     Asian

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 353.8, Fat 13.2, SaturatedFat 3.8, Cholesterol 58.2, Sodium 1665.9, Carbohydrate 31.9, Fiber 1, Sugar 1.4, Protein 24.8

CHICKEN LONG RICE



Chicken Long Rice image

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.

Provided by Annisette

Categories     Chicken

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 518.1, Fat 13.1, SaturatedFat 2.3, Cholesterol 145.6, Sodium 1401.8, Carbohydrate 44.9, Fiber 0.9, Sugar 1.9, Protein 52.2

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