For all ingredients, please use organic versions if available 1 vegan half-chicken (made of soy and wheat protein) 2 tablespoons vegetable oil 1 clove garlic 1 inch piece ginger root 1 small to medium round onion 4 cups water 1 teaspoon sea salt 1 teaspoon mushroom seasoning 1 tablespoon soy sauce 2 bundles or 4 ounces long rice (also called rice vermicelli) ¼ - ½ cup green onions
Directions
Soak the long rice in warm water for about 20 minutes until it is soften. Drained the water.
Cut the vegan chicken into thin slices and stripes.
Crush the ginger and garlic, and slice the round onions.
Slice the round onion vertically.
Heat up the pan, add the oil. Use medium heat.
When it’s hot, add in the garlic and ginger.
Saute the garlic and ginger until it’s slightly brown and the aroma comes out.
Add in round onion and stir fry a little bit.
Add in the vegan chicken, until it is a little bit brown.
Add in 4 cups of water.
Add in the salt, mushroom seasoning, and soy sauce.
Let the broth boiled.
Add in the long rice, mix it. Turn the stove down to simmer for about 5-10 minutes so that the long rice will absorb most of the broth and it will get nice and plump.
Pour the long rice into a bowl.
For garnish, chop about two stalks of green onion and sprinkle some on the long rice.
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