Chicken Long Rice 2

Directions

1. 1
   Soak long rice for about 15 minutes before preparing meal. Ok if its longer, won't hurt it. I use Nice Brand (also known as bean thread or sai fun) This brand is pre-cut at about 7-inches.
2. 2
   In large pot, saute round onion and ginger until onion is semi-transluscent.
3. 3
   Add chicken and stir fry until almost done.
4. 4
   Add long rice and chicken broth.
5. 5
   Cook at low simmer until noodles are transparent. Then add shoyu to taste (I use Kikkoman Soy Sauce; about 1/5 cup.).
6. 6
   Make sure you don't run out of liquid or the noodles will stick together. Doesn't have to be soupy just have some liquid on the bottom -- the noodles soak up liquid quickly. If you need to, you can add more broth or water.
7. 7
   NOTE: No salt is needed, the broth has plenty of flavor.
8. 8
   OPTIONAL: slivered carrots, bamboo shoot slices, or Chinese peas. Please note that adding too much stuff can take away from presentation.
9. 9
   You can also substitute the chicken with pork or beef slices.