Long Rice
- 6 cups fresh beef or chicken broth
- 1 package long rice (saifun or bean threads, available in the Oriental section of most food markets
- 2 eggs
- 1-1/2 cups chicken strips
- 1/2 cup pork strips
- soy sauce (to taste)
- sugar (to taste)
- 1 medium onion, chopped
- 1/2 cup bamboo sprouts
- 7 mushrooms, sliced
- 1/2 can water chestnuts
- 1 clove garlic, minced
- 1 bunch green onions, sliced thin
Make broth by boiling necks and backs of chicken or beef bones. This can be done several days ahead. The day of the party, soak the long rice in water until it is slightly pliable. Cut long rice into smaller pieces. Hard boil the eggs, chop and set aside. Add soy sauce, sugar and chopped onions to meat in a large skillet and cook until meat is tender. Add broth, bamboo sprouts, mushrooms, water chestnuts and garlic to the meat mixture. When broth boils, add long rice. Long rice is done when it has absorbed most of the liquid. Add green onions and chopped eggs. Stir well. Keep warm until serving time.
Okole maluna!
- from:
- The Mainland Luau
- by Patricia L. Fry
- Drawings by Gini Swift
- $8.00 Paperback
- Matilijia Press 1996
- ISBN: 0-9612642-2-5
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
Copyright © 2007, Forkmedia LLC. All rights reserved.
Modified April 2007
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