Preparation:
soak long rice in water, until softened cut into 3-inch pieces, set aside heat oil in a large skillet, over a moderately-high flame add chicken, ginger, and garlic quickly stir-fry until lightly browned add water and mushrooms simmer for 45 minutes, until chicken is tender add salt, pepper, msg, and curry powder simmer for 15 minutes stir in long rice and scallions simmer for 10 minutes serve hot |
