CHICKEN LONG RICE

Submitted by: Residential Services Division
Orgainization: Hawaiian Electric Company

Ingredients:

     2 1/2 lb            chicken thighs
     3 quarts            water
     1 tablespoon        salt
     1 1/2 tablespoons   minced ginger root
     1                   large onion, finely chopped
     5                   chicken bouillon cubes
     8 oz                long rice
     3                   green onions, chopped

Procedure:
Put chicken into a five quart saucepan. Add two quarts of the water, the salt and ginger. Bring to a boil, skim, lower heat, and simmer for forty minutes. Remove from heat and drain, saving broth. Remove meat from chicken, discarding bones. Shred meat and set aside. Put broth, onion, bouillon cubes and the remaining one quart water into saucepan. Bring to a boil. Add long rice, then lower heat and cook, covered for 5 minutes. Turn off heat and let stand about 30 minutes. With kitchen shears, cut long rice into approximately 3- or 4- inch lengths. Stir in chicken and heat briefly, if desired, before serving. Sprinkle with green onions. Makes 6 to 8 servings.

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