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Chicken Long Rice

Chicken Long Rice

Chicken Long Rice

A local favorite that comforts the soul and brings back fond memories!
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Summary

Yield
2 Servings

Ingredients

6 slices
1/4-inch-thick piece of ginger, smashed
2 cloves
garlic, peeled and smashed
5 cups
chicken broth
3⁄4 pounds
bone-in chicken thighs
1 teaspoon
Hawaiian salt
4 ounces
bean thread (cellophane) noodles
6  
green onion, cut into ½ inch slices
   
Shoyu as needed
   
Chili pepper water as needed

Instructions

  1. Combine ginger, garlic with stock in a heavy saucepan.
  2. 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.
  3. Transfer chicken with a slotted spoon to a cutting board and cool.
  4. Shred meat into 1/4-inch-thick pieces and discard the skin and bones.
  5. Stir noodles into broth and simmer, uncovered, until noodles are translucent, about 6 minutes.
  6. Stir green onions into broth along with chicken. Adjust seasoning with shoyu 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.

Instructions:
  1. Combine ginger, garlic with stock in a heavy saucepan.
  2. 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.
  3. Transfer chicken with a slotted spoon to a cutting board and cool.
  4. Shred meat into 1/4-inch-thick pieces and discard the skin and bones.
  5. Stir noodles into broth and simmer, uncovered, until noodles are translucent, about 6 minutes.
  6. Stir green onions into broth along with chicken. Adjust seasoning with shoyu 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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