| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Casserole | 8 | Servings | |
INGREDIENTS
| 3 | lb | Chicken breasts |
| 3 | tb | Oil |
| 2 | Cloves garlic; minced | |
| 6 | c | Chicken broth |
| 1 | ts | Minced ginger -or- |
| 1/4 | ts | Powdered ginger |
| 1 1/2 | tb | Salt |
| 2 | Bundles (1.75-oz) long rice | |
| 1 | cn | (6-oz) whole mushrooms; drained |
| 2 | tb | Thinly sliced green onions |
INSTRUCTIONS
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 in warm water for 30 minutes; cut into 2 inch pieces. Add long rice and mushrooms to chicken; simmer 15 more minutes. Sprinkle with green onions just before serving. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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