Chicken With Long Rice Recipe

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Chicken with long rice is a lot easier to make than you might think. Get a chicken with long rice recipe with help from a longtime cook in this free video clip.

Part of the Video Series: Chicken Recipes
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Video Transcript

Hello, I'm Ericka Monroe-Williams, creator of, and television cooking expert. Today, I'm going to be making a chicken with long rice recipe. This is a classic Hawaiian recipe served at luaus. So for this recipe I'm gonna need 2 boneless, skinless chicken breasts, cut into strips and then chunks, 2 tablespoons of soy sauce, half of a tablespoon of sesame oil, 2 tablespoons of minced ginger, fresh ginger, 1 garlic clove, 3/4 of a tablespoon of sugar, a dash of pepper, a tablespoon of vegetable oil, 1/2 of a cup of sliced white mushrooms, 2 green onions, now you can cut this how you like it, you can either do it on the diagonal, or you can cut them into small pieces. We need 5 ounces of cellophane noodles cooked. They cook so quickly, you just wanna do them for about three minutes and pull them out. And, half of a cup of chicken stock. Okay. So we're gonna start with a marinade. We're gonna wanna take half of a tablespoon of soy sauce, so not all of this. And then the sesame oil, we're gonna put this all into a small bowl. And the ginger, the garlic, it's already fragrant, I can already smell this, and then the sugar. This is gonna make a nice little marinade for our chicken. And we're gonna coat our chicken breast pieces with this, and we're gonna marinate it for an hour. So you really wanna get it in here, and just make sure each piece is coated. Oh, it smells so good. That sesame oil is really delicious smelling. Okay. So I'm gonna cover this and I'm gonna put it in the refrigerator for an hour to let it marinate. So our chicken is done marinating. I just got it out of the refrigerator. We are gonna get our pan nice and hot. We're gonna add some vegetable oil. Now the trick to making this chicken nice and tender is to make sure that the oil is hot. Okay, which it is. So we're gonna add our chicken. That is nice and hot. We wanna sear this, pretty quickly, and we wanna cook this until the chicken is no longer pink in the center, and that's about three minutes. So, I'm just gonna make sure that these are cooked on all sides, and then we're gonna add all of our other ingredients. So our chicken is ready to go. We're gonna add the remainder of the ingredients. The rest of the soy sauce, our mushrooms, green onions, wanna stir this and keep it really hot. Okay. Our cellophane noodles. Looks like a noodle got away from us. There we go. Alright. And then our chicken stock. This requires very little cooking time. So you just wanna stir it in and cook this until it gets and nice and warm, these noodles get nice and warm, and everything is well mixed. Okay. So if your cellophane noodles soak up a lot of that chicken stock, you wanna have some extra on hand, 'cause this dish should be a little bit soupy. So we can pour that in there. There we go, that's nice. I just poured like an extra 1/4 of a cup, which is just enough to make this a little bit soupier. So there we go! Now it's time to put this in the bowl and serve. So I'm gonna start with my noodles. I'm just gonna pull these out. Look how beautiful those are. They just soaked up that chicken stock. Get some rice. And I'm gonna pour in some of the broth. It smells absolutely delicious. Okay? Just gonna pour in a little bit of the broth. There we go. Wonderful, it smells so good. And that's how you make a chicken with long rice recipe.


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