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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Put chicken in a saucepan. Add 3 cups of the chicken stocks, salt, pepper and ginger. Bring to a boil, skim, lower heat, and simmer for 45 minutes. Shred the chicken while boiling, add onion, bouillon cubes, add half cup of water, long rice, cook on lower heat, covered for 6 minutes, keep on cooking, Stir in chicken and till long rice noodles is soft, cut long rice into 4 inches lengths. Sprinkle with green onion before serving.