Chicken long rice

Jordan Hollingshead | Crumbs

Jordan Hollingshead | Crumbs

It is hard as a college student to find the time to make a dish that takes an hour and a half to make, however if you do manage to find the time I highly recommend this recipe. I made this for a few of my friends over the summer and received great compliments on this dish.

Ingredients:

• 2-3 pounds boneless chicken thighs
• 1/2 inch piece sliced ginger peeled
• 1 tablespoon salt
• 2 bags Mai fun rice sticks
• 2 tablespoons vegetable oil
• 1 sliced onion
• 1 teaspoon minced ginger
• 2 minced cloves garlic
• 3 tablespoons soy sauce
• 6 chopped stalks green onion

Directions:

1. In a large stockpot, place chicken in enough water to cover and add sliced ginger and salt
2. Cover and cook over medium heat until chicken is tender, about 45 minutes
3. Allow chicken to cool in the broth, then remove from pot and strain and reserve stock
4. Place Mai fun rice sticks in warm water for 15 minutes and then drain water
5. In a skillet, heat oil and saute onion, garlic and minced ginger until lightly browned
6. Add the sauteed onion, garlic and ginger to the noodles in the stock pot and poor in enough reserved chicken stock to cover
7. Add chicken and soy sauce and simmer until noodles are tender, about five minutes
8. Top with chopped green onion stalks for looks and serve warm

Jordan Hollingshead can be reach at [email protected]