chicken long rice

3 boneless chicken thighs
3 T soy sauce
1/2 T sesame oil
2 cloves of garlic, minced
1 tsp sugar
dash of pepper
vegetable oil
3 mushrooms, sliced
2-3 green onions, chopped
6 oz long rice
4 oz chicken broth

Combine soy sauce, sesame oil, garlic, sugar and pepper to create a marinade. Add the chicken and refrigerate at least 1 hour.

Cover and soak long rice in cold water for 30 minutes. Cut into eight lengths. (Smaller lengths can be used based on preference.)

Place a large skillet or wok over high heat. When hot add vegetable oil and marinated chicken. Cook until chicken no longer is pink, turning often. Reduce heat and add mushrooms, green onions, long rice, & chicken broth. Simmer until hot, stirring often - about 3 minutes.

Note - Long rice requires very little cooking time. It absorbs liquid very easily and can easily break down if cooked too long.

Purple Taro Rolls

1 1/3 cups warm water (90 degrees)

1 egg

1 cup Poi

½ cup butter softened

1 tsp purple food coloring

1 cup sugar

7 cups (2 lbs) flour

¼ tsp salt

2 ½ tsp yeast

Stir yeast and warm water together and allow to dissolve. Using a table mixer combine all wet ingredients: egg, poi, butter,sugar, and food coloring. In another bowl combing dry ingredients. Put half of the wet ingredients in bosch mixer and 1/3 of the dry ingredients. Mix well. Then add the rest small portions at a time. Remove from mixing bowl and place on oiled tabel top (oil hands before handling). Roll into 2 inch balls on a baking pan lined with aluminum foil. Cover and let rise for 25 minutes. Bake at 250 for 20 minutes.