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Chicken Long Rice Recipe

  • Ingredients: 19
  • Serves: 6

Chicken long rice with dried shiitake mushrooms, boiling-hot water, bean thread noodles *, scallions.

Ingredients

Use one of the following:

For topping

  • 2 cups cornflakes, coarsely crushed
  • 2 tbsps. sugar
  • 1/2 tsp. cinnamon
  • 2 tbsps. unsalted butter, cut into bits

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 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.

    For this step you will need

  2. Step 2 Simmer, uncovered, 5 minutes. Remove skin and excess fat from chicken thighs and add to stock mixture with salt.

    For this step you will need

  3. Step 3 Meanwhile, soak mushrooms in 2 cups boiling-hot water in a small bowl 15 minutes, then drain and thinly slice, discarding stems.

    For this step you will need

  4. Step 4 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.
  5. Step 5 Stir mushrooms and noodles into broth and simmer, uncovered, until noodles are translucent, about 6 minutes.

    For this step you will need

  6. Step 6 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.

    For this step you will need

Nutrition information

Calories 230 Carbohydrates 22 g (7%)
Fat 10 g (16%) Protein 12 g (24%)
Saturated Fat 3 g (14%) Sodium 558 mg (23%)
Polyunsaturated Fat 2 g Fiber 1 g (3%)
Monounsaturated Fat 4 g Cholesterol 58 mg (19%)
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Chicken Long Rice Recipe

  • Ingredients: 37
  • Serves: 8
  • Prep: 25 min
  • Bake: 2 hr

Chicken long rice with 1/2 lb chicken thighs, salt, minced fresh ginger, 1/2 qt water, large onion, finely chopped, 1/2 extra-large chicken-bouillon cubes, small dried shiitake mushrooms, 1/2 lb chinese bean-thread noodles, cut into 3-inch lengths with kitchen scissors, chopped scallion, black pepper. To make this chicken long rice for 8 persons you will need 25 min for preaparation and 2 hr for baking.

Ingredients

Fruit

  • 1 cup sugar
  • 3 1/2 tbsps. cornstarch
  • 2 tsps. grated lemon peel
  • 3/4 tsp. ground cinnamon
  • 3 lb. firm but ripe nectarines, halved, pitted, cut into 1/2-inch-thick wedges
  • 6 cups fresh blackberries
  • 1 tbsp. fresh lemon juice
  • 2 tablespoons unsalted butter, cut into small pcs.

For topping

  • 1/4 tsp. ground cinnamon

For mascarpone cream

  • *available at specialty foods shops and some supermarkets

For assembly

  • large pastry bag
  • 1/2-inch plain tip
  • 1/4-inch plain tip
  • Note: a cake decorating turntable is helpful for assembling a croquembouche

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 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.

    For this step you will need

  2. Step 2 Transfer chicken with tongs to a bowl, reserving broth. When chicken is cool, discard skin and bones and shred meat.

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  3. Step 3 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.

    For this step you will need

  4. Step 4 Add noodles and cook, covered, over moderate heat, stirring occasionally, 5 minutes. Turn off heat and let stand, covered, 30 minutes.

    For this step you will need

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