| 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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