Thursday, August 16, 2012

Terrific Chicken Long Rice


My husband has the Best Chicken Long Rice recipe and he knows it. Now because of that fact alone...praises are kept to an absolute minimum in order to keep him from floating into other galaxies. In other words...I need to keep it on the down-low. Anyways, since he won't share his secret recipe with me...I found a recipe by Betty Shimabukuro and decided to add it into my collection of crock-pot recipes. I'm trying this recipe for the first time with my fingers and eyes crossed. So...let me turn the music up and get crockin.



Ingredients:

6-chicken thighs, bone in, skin and excess fat removed
(**Optional--I sprinkled a little sea salt over the chicken thighs)
2-inch piece of ginger, peeled, sliced and smashed
2-cups water
2-3 teaspoons chicken bouillon, optional for extra flavor (add 2 tablespoons if using thicker long rice)
4-ounces long rice or bean thread noodles
(2 small packages, soaked in water to soften)
4-cups watercress (leaves and thin stems only; discard thick stems)

**Place chicken and ginger in 5 or 6 quart Crock-Pot
**Add water and bouillon (if using)
**Cook on low 4 hours or until chicken is tender (Do not overcook or it will dry out)

**Remove chicken, debone and shred
**Add long rice and watercress to the crock-pot
**Turn off the crock-pot and let sit 15 minutes. Noodles will absorb most of the liquid and watercress will wilt.
**Stir in shredded chicken



chicken bouillon, skinless chicken
thighs, ginger, sea salt and
watercress




Guess who was late to
the photo shoot? Yup
the long rice




Place chicken in the crock-pot and
sprinkle the ginger atop




Add 3 teaspoons of chicken bouillon
to 2 cups of water




 Mix until it's well incorporated




Pour over chicken




Cover and cook on LOW for
4 hours or until chicken is tender




Place long rice in water 




Let the long rice soak
in water to soften




Rinse watercress and 
separate leaves and
thin stems. Discard
the thick stems.





Remove chicken from the crock-pot





Simply set the chicken aside





Place the long rice into the crock-pot



Place the watercress leaves and 
thin stems atop the long rice.



Turn off the crock-pot and leave
for 15 minutes. The long rice will
absorb most of the liquid. The
watercress will wilt.




Simply debone and shred
the chicken



Add shredded chicken to the 
crock-pot and mix well.



This is how it will look. Let sit for
flavors to marry. You will be happy 
you've waited.
Enjoy!

To be honest with you...I was thrown off by adding the watercress to the mix. Locals normally add leaf onion a.k.a. green onions to top off the chicken long rice; However, watercress is a local favorite too. So I didn't see the harm in following through with this recipe. Well...my conclusion of this recipe is that it's definitely an acquired taste at first; Yet, this little change from the norm is a welcoming delight. Surely, I will add this recipe as a favorite in my home and hope you will too. Stay tuned as our next dish will be Polynesian Spareribs. 

Thank You,


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