Ingredients
3 lb chicken
1 water
1 each 1/2 slice of ginger, crushed
1 each bundle long rice soaked in water to, soften
1 salt to taste
3 each stalks green onion
Directions
Place chicken in a large pot and cover with water. Add ginger and
bring to a boil; lower heat and simmer about 45 minutesto an hour, or
until meat falls away from the bones. Remove chicken from broth and
discard bones. Return chicken to broth and add long rice. Simmer
until about half the broth is absorbed by the long rice. Season with
salt and green onions just before serving.
This is popular at moderm Lu'au. From: Ethnic Foods of Hawaii, by
Ann Kondo Corum Formatted by: Dorie Villarreal
Servings: 1 servings
Chicken Long Rice Recipe brought to you by Recipe Ideas
Categories: Chicken; Hawaiian; Poultry; Rice; Vegetable
The History of Recipes
It is quite possible to follow the history of recipes far back into ancient history, in fact as far into history as early Egypt, and maybe further still. Having said that, sadly, these ancient recipes were just simple hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe found, according to historians is a series of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into appetizers, entrees and afters, something we still use today. Aspicius also recounts how the ancient Romans made use of a wide range of spices and herbs, including a few that will be familiar to modern cooks for example basil, fennel and dill. Later on in the 1400s, people returning from the crusades brought us a variety of foods and herbs from the East, including coriander, parsley, and rosemary. These new spices and herbs created a surge in manuscripts on cooking, most of which still exist in private cookery archives. For the centuries that followed, the rich and powerful families of the West strove to offer the most extravagent meals, and as a result the best cooks and their recipes were greatly in demand. Even so, it was during the 1800s that cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing recipes common in their social group. By the time we get to the 20th century, cookery books are greatly in demand mostly as a result of increased literacy, people having more spare time and having more money. The introduction of the TV gave us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Chicken Long Rice recipe.
