Chicken Long Rice
Chicken Long Rice
A local favorite that comforts the soul and brings back fond memories!
Ingredients
- 6 slices 1/4-inch-thick pieces of ginger, smashed
- 2 cloves garlic, peeled and smashed
- 5 cups chicken broth
- .75 pound bone-in chicken thighs
- 1 teaspoon hawaiian salt
- 4 ounces bean thread (cellophane) noodles
- 6 green onion, cut into ½ inch slices
- add soy sauce as needed
- add chili pepper water as needed
Instructions
- Combine ginger, garlic with stock in a heavy saucepan.
- Wash and drain chicken thighs and add to stock mixture with salt. Simmer, uncovered, until chicken is cooked through, 25 to 30 minutes. Skim throughout the cooking process.
- Transfer chicken with a slotted spoon to a cutting board and cool.
- Once cool enough to handle, remove chicken meat from bone and shred into ¼-inch thick pieces. Discard the remaining skin and bones
- Stir noodles into broth and simmer, uncovered, until noodles are translucent, about 6 minutes.
- Stir green onions into broth along with chicken. Adjust seasoning with soy sauce and chili pepper water.
Notes
This dish is great for using the left over carcass of a roasted chicken. Follow instructions replacing the thigh for the carcass. You can also use thigh meat and a carcass to get more flavor into the broth.
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