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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Easy. Ingredients:
3 lb chicken wings or 2 lb boneless skinless chicken thighs |
3 t oil |
2 – 3 garlic cloves, minced |
6 – 7 c water for chicken wings or 1 large can of chicken broth if using chicken thighs or use knorr bullion granulars to make broth |
1 1/2 t soy sauce |
1 – 6 oz can whole mushrooms or 1 c fresh button mushrooms |
1 – 6 oz pk long rice/saifun (bean threads - clear coils of noodles found in the asian section of the supermarket or asian stores) or use oriental vermicelli |
2 t chopped green onions |
Directions:
1. Cover and soak long rice in cold water for 30 minutes; cut into 2 lengths.
2. Wash chicken wings or clean, wash and cut chicken thighs into 1 slivers.
3. In a large pot add chicken wings, garlic and soy sauce and boil for 1 hour
4. If using the boneless chicken thighs, heat oil in a large skillet and saute chicken and garlic until browned and in a large pot bring chicken broth and soy sauce to a boil add chicken mixture.
5. Reduce heat and simmer for 1 hour, or until chicken is tender.
6. To either method used, add long rice and mushrooms to broth and chicken mixture.
7. Simmer for an additional 15 minutes.
8. Garnish with green onions and serve. Serves: 10 – 12.
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