I so miss this that I put together my own recipe.
Saute' onions in hot oil, add garlic and ginger. Add broth, and soy sauce; bring to a simmer. Add Chicken and bring to a boil. Once boiling add long rice. You and soak ahead of time if you wish. Also I always forget to break the long rice up until I go to serve. Shorter strands make it easier to serve. Simmer until chicken is cooked through, and falling apart, adding more water as necessary to keep it soupy.
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Serving Size: 1 Serving (413g) | ||
Recipe Makes: 4 | ||
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Calories: 298 | ||
Calories from Fat: 163 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 79mg | 24 % | |
Sodium 4448.3mg | 153 % | |
Potassium 546.3mg | 14 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 5.4g | ||
Protein 26.4g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 298
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