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| Chicken
Long Rice |
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| 1 (4oz.) bundle
oriental vermicelli* 2 (3-4lb) fryers 2 slices ginger 1 Tbsp salt white pepper 1 tsp MSG (optional) 3 Tbsp chopped scallions (green onions) 2 Tbsp shoyu Cover dry vermicelli with warm water and let stand for 1/2 hour. Cover chicken with water, add ginger, salt and simmer till chicken is tender. cool, Remove chicken from bones and cut into pieces. Sprinkle chicken with salt, pepper, MSG. Discard ginger slices from broth. Cut vermicelli into 4 inch lengths. Add vermicelli and scallions to chicken broth with shoyu. Simmer for 15 minutes. Correct seasoning. Add boned chicken and cook till chicken is hot. To prepare ahead: Make chicken long rice the night before the dinner but omit final 15 minute simmering. Cool, cover and refrigerate. The vermicelli absorbs a great deal of liquid so when reheating, replenish liquid loss with more seasoned chicken broth or water. *Dried bean threads made of beans. Thin, transparent. It looks like nylon and is nearly as impossible to break when dry. |
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