Chicken Long Rice

From: jespina@pyramid.com (Julia Espina)

Date: 11 Nov 1993 11:49:27 -0800

In article , ez041310@chip.ucdavis.edu () writes:
|>   In Hawaii they make a dish called Long Rice.  

I found this recipe in a Hawaiian cookbook.  I love this dish, but haven't try
making it yet.  Do share on how it turns out.


1 chicken, about 3 lbs.
water
1/2" slice of ginger, crushed
1 bundle long rice, soaked in water to soften
salt to taste
3 stalks green onions

Place chicken in a large pot and cover with water.  Add ginger and bring
to a boil; lower heat and simmer about 45 minutes to an hour, or until meat
falls away from the bones.  Remove chicken from broth and discard bones.  
Return chicken to broth and add long rice.  Simmer until about half of the 
broth is absorbed by the long rice.  Season with salt and add green onions
just before serving.

Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.