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Recipe: Chicken Long Rice (using cellophane noodles and chicken breasts)

Main Dishes - Chicken, Poultry
CHICKEN LONG RICE

3 pounds chicken breasts
3 Tbsp oil
2 cloves garlic, minced
6 cups chicken broth
1 tsp minced ginger (or 1/4 tsp ground ginger)
1 1/2 Tbsp salt
2 bundles (1 3/4 oz. each) long rice (cellophane noodles)
1 (6 oz.) can whole mushrooms, drained
2 Tbsp thinly sliced green onions

Remove skins and bones from chicken and use them to prepare chicken stock. Cube chicken.

Heat oil in a large skillet; saute chicken and garlic until browned.

Add broth, ginger and salt; simmer 1 hour or until chicken is tender.

Soak long rice (cellophane noodles) in warm water for 30 minutes, then cut into 2-inch pieces.

Add long rice and mushrooms to chicken; simmer 15 more minutes. Sprinkle with green onions just before serving.

Adapted from source: Dave Wilson
MsgID: 0312787
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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