Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2½ lb chicken parts
- 3 quarts water
- 1 tbsp salt
- 1½ tbsp minced fresh ginger root
- 1 large onion, finely chopped
- 5 chicken bouillon cubes
- 8 oz "long rice" (bean threads — you may substitute angel hair pasta if you have to)
- 3 green onions, chopped (green tops included)
Directions
Put chicken into a five quart saucepan with two quarts of the water, the salt and ginger.
Bring to a boil, skim, lower heat, and simmer for 40 – 45 minutes.
Remove from heat and drain, saving broth.
Remove meat from chicken, discarding bones.
Shred meat and set aside.
Combine broth, onion, bouillon cubes and the remaining one quart water in 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.
Category:Cathy's Recipes
Category:Hawaiian Meat Dishes
Category:Chicken Recipes
Category:Ginger Recipes
Category:Onion Recipes
Category:Bean thread Recipes