| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken |
|
|
Water |
| 1 |
sl |
(1.5-inch) fresh ginger; crushed |
| 1 |
|
Bundle long rice soaked in water to soften |
|
|
Salt to taste |
| 3 |
|
Stalks green onion |
INSTRUCTIONS
Date: Sat, 20 Apr 1996 10:07:56 -7
From: arlenes@holly.ColoState.EDU
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 the
broth is absorbed by the long rice. Season with salt and green onions just
before serving.
This is popular at moderm Lu'au. From: Ethnic Foods of Hawaii, by Ann Kondo
Corum Formatted by: Dorie Villarreal
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #112
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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