After a long day longboarding either in the water or on land, a bowl of Chicken long rice is always a nice way to relax.
Ingredients: 2 pounds of skinless chicken thighs, salt, 10 ounces of “long rice” noodles (aka cellophane noodles), 2 garlic cloves (crushed), 2 tablespoons fresh minced ginger, 2 tablespoons of vegetable oil, 2 (14.5 ounce) cans of chicken broth, pinch of pepper, 2 to 4 green onions (chopped).
Directions:
Cut chicken thighs into small pieces or strips and sprinkle with salt. Soak rice noodles in cold water for 30 minutes and cut into smaller pieces. Heat vegetable oil in medium pot and sauté garlic and ginger. Add chicken and cook until the chicken is golden brown. Add chicken broth and bring into a boil. Turn to low heat and cook for 40 to 50 minutes. Add the rest f the ingredients and cook for another 3 to 5 minutes. Be careful not to overcook the long rice, and garnish with green onions.
Newt's Surf Co.
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