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| Chicken
Long Rice |
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| For years while
growing up, my mother has made this recipe for our
family, probably due to the fact that she could feed many
of us on so few dollars worth of ingredients. She came to
visit me in Grand Rapids, Michigan when I was hapai for
my first son and showed me how to make it. My son is 26
now and still comes home to eat Grandma Donna's Chicken
Long Rice with us. 1 sm. Chicken 3 pkgs long rice (vermicilli) *Parsley, ginger, garlic, salt and pepper to taste. 1 green onion or sm round onion 1 1/2 qts canned tomatoes Add water accordingly Shoyu to taste Cut chicken into pieces, rinse and let chicken drain. Soak long rice for one hour in warm water, drain in colander. Brown chicken (oil pot slightly), sprinkle parsley, ginger, garlic, salt and pepper on chicken while frying; about 20 minutes. Add green onion or round onion. Simmer chicken for one hour. Add tomatoes and long rice; heat throughly. If liquid is needed to keep long rice from scorching, use as much water as needed. Serve over hot white rice with a little shoyu. Great! *Note: The secret to this recipe is that you season the chicken while frying before adding tomatoes. |
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