Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Chicken Long Rice

Chicken Long Rice

Get Ready

Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 27 minutes

Ingredients: Add ingredients to List

Chicken Long Rice
4 cup Broth, chicken, low sod, cnd
1/2 cup Fresh ginger, peeled and slivered
8 oz Scallions
2 each Large garlic cloves, crushed
1 lb Hannaford Inspirations Thin Sliced Breast Cutlets
8 oz thin rice noodles
2 tablespoon unsalted butter
8 oz Fresh sliced mushrooms
2 tablespoon soy sauce

directions:

These slurpy noodles are best served in a bowl, rather than on a plate, due to the amount of chicken broth in the recipe. You can also make a vegetarian version, with vegetable broth and tofu. The recipe may be made a day in advance and reheated.
What Kids Can Do:
* Pour water over rice noodles and drain when soft.
* Cut rice noodles into bite-size pieces.
* Shred chicken into bite-size pieces.
* Strain chicken broth into skillet.
* Chop scallions and garnish finished dish.
1. In a large saucepan over high heat, bring chicken broth, ginger, and garlic to a gentle boil. Slice scallions, keeping green and white parts separate. Add whites to broth and reserve greens for garnishing. When broth boils, add chicken breasts and reduce heat to medium low. Cover and cook for 20 minutes. Remove chicken breasts from broth and allow meat to cool on a plate. Reserve broth.
2. While chicken breasts are cooling, place rice noodles in a large bowl and cover with lukewarm tap water, allowing them to soften for 15 to 20 minutes.
3. When chicken breasts are cool enough to handle, use a fork to shred into bite-size pieces. Drain rice noodles and use a pair of kitchen shears or scissors to cut noodles into roughly 2-inch lengths.
4. In a large nonstick skillet, melt butter over medium high heat. When butter has stopped foaming, add mushrooms. Stir and toss until mushrooms are slightly browned and fragrant, about 5 to 7 minutes. Reduce heat to medium and pour reserved chicken broth through a strainer into skillet (discard any solids left in strainer). Add chicken, noodles, and soy sauce. Ladle into deep bowls, being sure to include lots of noodles, broth, and chicken. Top each serving with reserved scallion greens.
Hannaford fresh Magazine, July - August 2008

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
4 cup Broth, chicken, low sod, cnd  
1/2 cup Fresh ginger, peeled and slivered  
8 oz Scallions  
2 each Large garlic cloves, crushed  
1 lb Hannaford Inspirations Thin Sliced Breast Cut  
8 oz thin rice noodles  
2 tablespoon unsalted butter  
8 oz Fresh sliced mushrooms  
2 tablespoon soy sauce  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 166 kcal (8%)
Calories from Fat 90 kcal (0%)
Total Fat 10 g (15%)
Saturated Fat 9 g (45%)
Cholesterol 8 mg (2%)
Sodium 320 mg (13%)
Total Carbohydrates 33 g (11%)
Dietary Fiber 6 g (24%)
Protein 10 g (16%)
Vitamins
Vitamin A 215 IU (4%)
Vitamin C 6 mg (10%)
Minerals
Calcium 26 mg (0%)
Iron 8 mg (13%)
loading