Cut up chicken (hekka style).
Soak long rice in warm water for 30 minutes.
Chop celery in fine pieces.
Boil water with chicken pieces.
Add Hawaiian salt, garlic, ginger, sugar, shoyu and celery.
Cover and simmer for 1 hour or until chicken is tender.
Cut long rice into desired length and add to chicken mixture.
Add green onions and simmer for 20 minutes.
Serve.
Heat oil in a large pot.
Add garlic and saute until light brown.
Add chicken and saute until brown.
Add broth (or water) and fresh ginger.
Bring to a boil, then lower heat and simmer for 40 minutes.
Shred chicken, return to broth and add long rice, cooking another 5-10 minutes until long rice is clear in color. Add mushrooms and turn off heat.
Let sit for 10 minutes.
Top off with chopped green onions
Boil chicken pieces (to make broth).
Set broth aside.
Skin and debone chicken.
Cut into pieces.
Heat oil in skillet; saute chicken and garlic until brown.
Add broth, ginger and salt. Simmer 1 hour.
Soak long rice for 30 minutes.
Add to chicken. Sprinkle with green onions.
Serves 6.
Heat oil in heavy saucepan. Stir-fry ginger root, garlic and chicken until lightly browned.
Add water and mushrooms.
Cook for about 45 minutes or until chicken is tender. Add salt, pepper, m.s.g. and curry.
Cook for 15 minutes. Stir in long rice and onions.
Simmer for 10 minutes. Serves 6 to 8 regular people or 3 Hawaiians.
Saute
chicken\tin
oil.
Add water and crushed ginger; cook until
tender.
Add
mushrooms,
bamboo shoots and water chestnuts.\tSeason\twith
salt
and shoyu.\tAdd soaked and cut long rice; cook for 10 minutes.
Garnish with green onion.
Heat oven to 350\u00b0.
Put rice in bottom of casserole dish with a cover.
Put raw chicken on top.
Mix wine, water, soup and seasoning packet from rice.
Pour over top of chicken and rice.
Bake for 1 hour, covered, and for 10 minutes, uncovered.
In a long
casserole dish pour in rice evenly.
Salt to taste. Place pieces
of
chicken
on top of rice;
salt.
Mix cream of chicken
soup
and
water.
Pour over the chicken and rice.
Lay thin
patties
of
butter on each piece of chicken. Bake at 350\u00b0 until the water mixture has cooked out, approximately 45 minutes to an hour.
Soak long rice for about 15 minutes before
Fry garlic and ginger in oil (chicken fat may be used) until brown.
Take out garlic and ginger, add chicken and fry until slightly browned.
Add water and cook until chicken is tender (about 2 to 2 1/2 hours).
Add long rice and seasonings.
Cook 10 minutes longer.
Place chicken, chicken broth, salt, and ginger into
Put long rice into boiling water for 10 minutes;
drain and cut into 2-inch lengths.
Heat pan with oil.
Add crushed garlic and ginger; brown and remove.
Add pork;
stir-fry for a
few minutes.
Add
broth and hokkigai juice; simmer for 10 minutes. Put
in long rice; cook 3 minutes.\tPour beaten eggs in
very slowly.
Shut
off fire.
After 2 minutes, season to taste\tand serve
immediately.
Garnish
with green onion and hokkigai which have been sliced thin.
Melt butter.
Pour in baking dish or pan (9 x 13 x 2-inch). Put chicken, skin side down, with seasonings.
Bake, uncovered, at 400\u00b0 for 25 minutes.
Remove chicken, put rice, onion and green pepper into pan over drippings.
Replace chicken, skin side up, pour chicken broth over chicken, rice, etc.
Bake, uncovered, for 45 minutes at 400\u00b0 or until rice has soaked up broth and chicken is tender.
Melt margarine in a glass casserole dish.
Pour in rice.
Lay chicken on top of rice.
Mix soups and milk in a bowl.
Pour over the chicken and rice.
Cover tightly with foil.
Bake at 350\u00b0 for 1 1/4 hours.
Place rice in a buttered 13 x 9-inch Pyrex.
Add soup and water; mix well.
Place chicken on rice.
Bake 3 hours at 250\u00b0.
Preheat oven to 325F.
Grease a 9x13-inch baking dish.
Sprinkle rice over bottom of dish, spreading evenly.
Pour soups and milk into a saucepan, and heat over medium heat until heated through (do not boil), stirring occasionally.
Pour soup mixture over rice, and stir until rice is completely coated.
Lay pieces of chicken over rice, skin sides up.
Sprinkle dry soup mix over chicken pieces, cover tightly with aluminum foil, and bake for 2 hours and 15 minutes, or until juices run clear from chicken when pierced with a fork.
Heat oven to 375\u00b0.
Mix soup, milk, rice, mushrooms, carrots, onion powder and onions in an ungreased rectangular 13 x 9 x 2-inch baking dish.
Nestle chicken into rice mixture and sprinkle with paprika.
Cover and bake 1 hour.
Makes 4 servings.
Soak mushrooms in warm water for 20 minutes, then cut off the stems.
Remove skin from chicken and cube.
Crush ginger root.
Sprinkle rice evenly in 2 quart casserole dish and sprinkle a little garlic salt on top.
Lay chicken on rice.
Mix soup and water and pour over chicken.
Cover with foil.
Bake 1-1/2 hours at 325\u00b0.
Spray a 13 x 9-inch pan or glass dish with Mazola or similar pan spray.
Spread uncooked rice evenly over bottom of pan.
Lay chicken pieces on top of rice.
Mix canned soup, dry soup mix and water in a bowl.
Pour over chicken and rice.
Cover tightly with foil.
Bake at 350\u00b0 for 1 1/2 hours.
Sprinkle rice over bottom of 13 x 9-inch baking dish.
Pour onion soup over rice.
Add water, salt and pepper.
Wash chicken and place chicken on rice.
Spread cream of celery soup over chicken.
Bake, uncovered, at 325\u00b0 for 1 to 1 1/2 hours.
Add water if necessary.