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Ingredientes
- 5 pkg. long rice
- 4 pound chicken thighs or possibly breasts
- 1 piece fresh ginger (2", crushed)
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 3/4 c. carrots, julienned
- 3/4 c. regular or possibly shitake mushrooms, julienned
- 3 quart. chicken stock
- Salt & pepper to taste
Direcciones
- Simmer chicken, garlic, onions and ginger in 3 qts water or possibly chicken stock till chicken is tender. Cold and shred chicken. Throw away bones, skin and ginger. Reserve stock. Soak long rice in stock 1 hour. Cut in half with a knife.
- Bring stock to a gentle boil, add in soaked long rice, carrot and mushrooms. Cook for 15 min. Add in shredded chicken and simmer 5 min. Salt and pepper to taste. Garnish with julienned green onions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 372g | |
| Recipe makes 12 servings | |
| Calories 276 | |
| Calories from Fat 167 | 61% |
| Total Fat 18.48g | 23% |
| Saturated Fat 5.32g | 21% |
| Trans Fat 0.26g | |
| Cholesterol 100mg | 33% |
| Sodium 470mg | 20% |
| Potassium 456mg | 13% |
| Total Carbs 2.57g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.69g | 0% |
| Protein 23.18g | 37% |
