Chicken Long Rice 2 Recipes

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.

Steps:

• Soak noodles for about 30 minutes in warm water to rehydrate.
• Heat grapeseed oil over medium-high heat in a wok and add carrots, celery, and zucchini and stir-fry until they begin to soften, about 5 minutes. Add the shiitake mushrooms and cook until they begin to give up their juices. Season the chicken with salt and pepper, to taste. Then, add ginger root and chicken to pan and stir-fry until the chicken begins to lightly brown.
• Reduce heat to medium, and cook until the chicken stock reduces by half.
• Drain noodles, toss with chicken mixture and serve.

Steps:

• Simmer chicken with salt and ginger in 2 quarts water in a 5-quart pot, partially covered, skimming froth occasionally, until very tender, about 40 minutes. Transfer chicken with tongs to a bowl, reserving broth. When chicken is cool, discard skin and bones and shred meat.
• Pour broth through a fine sieve into a bowl and clean pot. Return broth to pot with remaining 2 cups water, onion, bouillon cubes, and mushrooms and bring to a boil, covered. Add noodles and cook, covered, over moderate heat, stirring occasionally, 5 minutes. Turn off heat and let stand, covered, 30 minutes. Stir in chicken and heat until hot. Stir in scallion, pepper, and salt to taste.

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.