Chicken Long Rice

Name: Chicken Long Rice
Ingredients: 8 ounces sai fun noodles (cellophane noodles made of mung bean flour, aka bean thread noodles); 2 tablespoons grapeseed oil; 2 large carrots, peeled and cut into thin julienne strips; 2 celery stalks, well-scrubbed and diced small; 2 small zucchini, peeled and cut into thin julienne strips; 2 cups (about 3 ounces) shiitake mushrooms, brushed cleaned, trimmed, and sliced; 4 boneless chicken thighs (about 1 pound), sliced julienne; Salt and freshly ground black pepper; 1 (1-ounce) piece peeled fresh ginger root (1 to 1 1/2-inch piece), sliced thin on a mandoline and cut julienne; 2 cups low-sodium chicken stock

10 ingredients

7 steps

Ingredients

8 ounces sai fun noodles (cellophane noodles made of mung bean flour, aka bean thread noodles)
2 tablespoons grapeseed oil
2 large carrots, peeled and cut into thin julienne strips
2 celery stalks, well-scrubbed and diced small
2 small zucchini, peeled and cut into thin julienne strips
2 cups (about 3 ounces) shiitake mushrooms, brushed cleaned, trimmed, and sliced
4 boneless chicken thighs (about 1 pound), sliced julienne
Salt and freshly ground black pepper
1 (1-ounce) piece peeled fresh ginger root (1 to 1 1/2-inch piece), sliced thin on a mandoline and cut julienne
2 cups low-sodium chicken stock

Directions

1

Soak noodles for about 30 minutes in warm water to rehydrate.
2

Heat grapeseed oil over medium-high heat in a wok and add carrots, celery, and zucchini and stir-fry until they begin to soften, about 5 minutes.
3

Add the shiitake mushrooms and cook until they begin to give up their juices.
4

Season the chicken with salt and pepper, to taste.
5

Then, add ginger root and chicken to pan and stir-fry until the chicken begins to lightly brown.
6

Reduce heat to medium, and cook until the chicken stock reduces by half.
7

Drain noodles, toss with chicken mixture and serve.