Long Rice by:Hannah

you will need:

1 (14 oz) can chicken broth.
2 cups water (or you can just add another 14 oz can chicken broth for more flavor)
1 small white onion, diced
1 celery stem, diced
ginger (size of thumb from tip to middle joint), minced
2 cloves garlic, minced
4-6 packages (or logs) of long rice
1 tbs (more or less- to taste) soy sauce

soak long rice in water (not hot water) till it’s clear.

Boil the broth and (if using) water. When it starts to boil add everything but the long rice and soy sauce, cook for 5 min. Turn broth to a medium heat and add long rice and cook for 15 min. Then add the soy sauce and cook for 10 min or till the long rice soaks up all the broth.

Prep time: 5-10 min
cook time: 20-30 min
cooking level: easy



personal comments:
This recipe usually calls for chicken, but since I eat this with soyue chicken I took the chicken out. I love how the ginger just burst out of this recipe so I gave it a 5 stars out of 5 stars.

Soyue Chicken by: Hannah

you will need:

8-10 Chicken tenders (or 4-6 chicken breast)
1 cup sugar
1 ½ cup soy sauce
1 8oz can crushed pineapple w/ juice
1 8oz can water chestnuts (drain water)
2 cloves garlic minced
Ginger (size of thumb from tip to middle joint) minced

Pre heat oven to 350 F

Mix together everything but the chicken.

Place chicken in a glass cake pan and then pour soy sauce mix over chicken.

Place in oven and cook for ½ hour. Then turn chicken (everything will be on the bottom that’s ok this way it wont burn the water chests and pineapple) now cook for another ½ hour.

Serve with long rice (recipe on this blog just look up long rice)

prep time: 10 min
cook time: 1 hour
cooking level: easy



Personal comments:
I love this recipe when I’m feeling like a little hawaiian well the white version of hawaii... lol! I give this 5 stars our of 5 stars.