Chicken Long Rice from CBC

1 can chicken broth, heated in wok 
1 bundle long rice – mung bean, soaked 1 1/2 tablespoon sesame oil 
3 tablespoons oyster sauce 
1 to 2 pieces of chicken thighs cut into 1 inch strips 
2 to 3 shiitake mushrooms, cut into strips 
1 carrot, Julian cut into 1 1/2 inch lengths
3 green onion cut into 2 inch lengths 
1/2 package bean sprouts, rinsed and drained well 
Ginger, peeled and 1 inch grated 
Garlic, crushed or garlic olive oil, 1 teaspoon 

 Step 1 prep: Gather all ingredients, slice chicken, peel and slice carrot, wash bean sprouts, wash and cut green onions, soak and slice shiitake mushrooms. 

Step 2. Using a wok, heat the chicken broth until boiling. Pour over the long rice and let all liquid is absorbed. 

Step 3. Heat the wok and add sesame oil. Cut nodules to 4 inch lengths. Add noodles into garlic with seasame oil and add oyster sauce. Remove noodles and set aside in a large bowl. 

 Step 4. In the same wok, heat sesame oil and add minced garlic and ginger. Add the chicken and cook. Add mushrooms, celery, salt, and pepper; continue to cook. Add bean sprouts and onions last. Do not overcook. The goal is crisp yet tasty vegetables. Add the noodles back in and mix well.  

9/7/2022 3 mung bean packets, soaked in 2 cups chicken broth and 1 cup water. 4 chicken thighs, 3 carrots, 2 celery stalks, 4 shiitake mushrooms, 1 green onion sliced.

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