Long Rice Shoyu Style Recipes

CHICKEN LONG RICE (HAWAIIAN-STYLE CHICKEN SOUP)

Steps:

• Put bean thread noodles in a large bowl. Pour enough warm water over the noodles to cover by an inch. Soak noodles until softened, about 15 minutes; drain. Cut noodles into shorter lengths as desired.
• Put chicken breasts in a large pot with enough water to cover by a few inches; bring to a boil and cook chicken until until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken breasts to a cutting board and shred into strands with 2 forks; return shredded chicken to the pot of boiling water.
• Pour chicken broth into the pot and reduce heat to medium-high; add onion, garlic, ginger, fish sauce, soy sauce, and bay leaves; season with salt and pepper. Bring liquid again to a boil and add the bean thread noodles; cook at a boil until the noodles are translucent, about 5 minutes.
• Stir bok choy into the liquid; cook just until the leaves wilt slightly, 1 to 2 minutes.

CHICKEN LONG RICE

Steps:

• Smash ginger and garlic with flat side of a heavy knife, then combine with stock and 3 cups water in a 4-quart heavy saucepan. Simmer, uncovered, 5 minutes. Remove skin and excess fat from chicken thighs and add to stock mixture with salt. Simmer, uncovered, until chicken is cooked through, 25 to 30 minutes.
• Meanwhile, soak mushrooms in 2 cups boiling-hot water in a small bowl 15 minutes, then drain and thinly slice, discarding stems.
• Transfer chicken with a slotted spoon to a cutting board. Shred meat into 1/4-inch-thick pieces. Skim fat from broth and discard ginger and garlic. Stir mushrooms and noodles into broth and simmer, uncovered, until noodles are translucent, about 6 minutes. Cut greens of scallions into 1 1/2-inch pieces and stir into broth along with chicken. Simmer, uncovered, until noodles have absorbed most of broth, about 2 minutes.
• *Available at Asian markets and Uwajimaya (800-889-1928).

FRIED RICE SHOYU

Steps:

• Heat oil in skillet; add beaten egg and scramble briefly.
• Add all remaining ingredients except shoyu.
• Cook over medium heat 4 or 5 minutes, stirring gently.
• Add shoyu; mix thoroughly.
• Cook 2 minutes.
• Serving Serves 5 people

CHICKEN LONG RICE SOUP

Steps:

• Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.
• Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.
• Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.
• After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.

CHICKEN LONG RICE

Steps:

• Make marinade: In bowl, combine 2 tablespoons of the soy sauce, sesame oil, ginger, garlic, sugar and pepper.
• Add chicken to the marinade and refrigerate for at least 1 hour.
• Cut bean threads into 8ths and soak them in cold water for 30 minutes.
• Heat large skillet or wok over high heat. Add oil and the marinated chicken. Cook, turning often, until chicken is no longer pink.
• Reduce heat. Add mushrooms, green onions, bean threads (drained), chicken broth, and remainder of the soy sauce.
• Simmer until hot, stirring often, about 3 minutes. Be careful not to overcook the bean threads.