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2 (1.875 oz) packages long rice
1 tbsp. oil
1 lb. chicken thighs or breasts, cut into 1/4 inch slices
1 clove garlic, minced
2 (14.5 oz) cans chicken broth
1 small (thumb-sized) piece ginger, sliced
1 tsp. Hawaiian salt
1/4 tsp. pepper
1 tbsp. sliced green onions
Cook long rice in boiling water for about 4-5 minutes, then drain and set aside. Heat oil in a pan and cook chicken and garlic until cooked through. Stir in chicken broth, ginger, salt, pepper and long rice. Let simmer for 15 minutes on medium-low heat. Garnish with sliced green onions before serving.
This is the way I used to cook it--and will go back to doing it this way:
Fill pot up with enough water to cover up chicken (I use bone in chicken thighs) plus about an inch. Add in a few pieces of cut ginger and about 3-4 tbsp of Hawaiian salt. Boil until you know that chicken is dead and cooked well ;)
Set a bowl of very hot (boiling) water on counter and let your long rice soak for about an hour. When chicken is done, rice should be softened. Cut with kitchen shears. Get chicken out of pot (save broth!), shred the chicken up and toss back into pot with ginger still in there and add long rice.
Cook until the rice is nice and translucent.
Eat and enjoy :)
I like my method better. Though they pretty much taste the same... I can control my sodium content via my method, however.
I did like the addition of the pepper though