| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hawaiian |
Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
bn |
Long rice |
| 3 |
lb |
Chicken; cut into pieces |
| 2 |
|
1-inch pieces ginger; peeled, sliced |
| 2 |
tb |
Shoyu |
| 1 |
ts |
Msg |
| 4 |
tb |
Liquor |
| 1 |
tb |
Hawaiian salt |
| 2 |
lg |
Round onions; sliced |
| 2 |
tb |
Oil |
|
|
Chicken broth |
| 6 |
|
Green onion stalks; cut into 1-inch lengths |
INSTRUCTIONS
Date: Sat, 20 Apr 1996 10:07:56 -7
From: arlenes@holly.ColoState.EDU
Soak long rice in water. Soak chicken pieces in shoyu, MSG, ginger, liquor,
and salt for about 20 minutes. Brown chicken in oil. Brown onions. Put long
rice, chicken and onions in pot. Cover with chicken broth. Simmer until
long rice is tender. Note: If using canned chicken broth and water, use
less salt. Add the green onion stalks during the last few minutes of
simmering, to add color. From: Pupus To Da Max. Origin: Where I Live There
are Rainbows, Beverly Lee. 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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