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Chicken Long Rice

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Chicken Long Rice BigOven - Save recipe or add to grocery list Yum
Course Main, Main Dish
Cuisine Asian
Servings
Ingredients
Course Main, Main Dish
Cuisine Asian
Servings
Ingredients
Instructions
  1. While the Chicken and Rice are cooking and the Noodles are soaking prep the rest of the ingredients.
  2. Place the Vermicelli noodles in a large bowl and cover them with hot tap water. Allow them to soak for 15 minutes. Then remove to a cutting board and chop into smaller pieces. I made 5 cuts across
  3. Place the Rice in a 1.5 Qt sauce pan along with 2 C of the Chicken Stock. Bring to a boil then cover and turn the heat to low. Cook for 20 minutes. Then uncover and fluff with a fork.
  4. Place the Chicken Breasts and the 6 C. of Water in a 6 Qt. pot. Bring to a boil. cook for 10 minutes. Remove the Chicken Breasts to a cutting board to shred. Then return the Chicken to the Pot with the water
  5. Add to the pot of Chicken The remaining 4 C of Chicken Stock, Water the Onion, Garlic, Ginger, Fish Sauce, Soy Sauce, Bay Leaves, Salt and Pepper. Bring to a boil and then add the cut up Noodles. Cook for about 5 minutes then turn the heat off
  6. Stir in the chopped Bok Choy and allow to cook until wilted. About 2 minutes
  7. Place a scoop of the Rice into the bottom of a bowl then top with the Chicken Long Rice. Garnish with diced Green Onion and a sprinkle of Crushed Red Pepper. Server with some toasted Sweet Hawaiian Bread
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