11/2 cups skinless, boneless chicken meat, cubed
1 bundle long rice (bean thread), 1 bundle = 250 grams
3 tablespoons vegetable oil
1/2 cup chopped onion
1/4 cup garlic
1/4 cup ginger
1 cup corn
1 cup carrot
1 cup head cabbage
8 cups water for consistency desired
1 cup soy sauce, consider using “lite” soy sauce
pepper to taste
Submerge long rice in water until soft to cut. Either use cooking
shears to cut or pull strings tied around long rice. Pieces can be as short as
3" and as long as 6". First, cook meat in oil until tender. Add garlic, ginger
and onion. Stir for 1-2 minutes. Add the long rice. Stir. Add 1 cup water and
1/2 cup soy sauce. Make sure there is enough water on the bottom of the pot.
Put lid on and let it sit for 3 minutes. Stir and add rest of liquid until the
long rice thickens. Add more water if necessary. Too much soy sauce may
give salty taste. Stir and mix. Add the vegetables. Stir and mix. Cover and
let it cook for another 3 minutes. Ready to serve.
Note: High in sodium. To reduce sodium, use “lite” soy sauce or
reduce the amount used.
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