Chicken Long Rice - Ginger broth, clear noodles
Chicken Long Rice is a classic Hawaiian dish, with roots in both Filipino and Chinese cuisine, that offers a comforting and flavorful dining experience. This dish is known for its delicate ginger-infused chicken broth that serves as the base for the silky clear noodles called 'long rice,' which are actually glass noodles made from mung bean starch. Tender pieces of chicken, often thigh meat for its juiciness, are simmered in the broth along with garlic and onions to create a rich and fragrant soup. The clear noodles take up the savory taste of the broth, and green onion and cilantro are added on top for a fresh contrast. It's a popular choice for potlucks, family gatherings, and as a warm and soothing meal for any occasion. Description by ChatGPT.
Aloha friends! I'm thrilled to share a beloved Hawaiian comfort food that will transport your taste buds to the tropical islands. Chicken long rice, often seen at luaus, is a savory noodle dish rich in flavor and easy to make. Whether you're hosting a themed dinner or simply craving something unique, this dish is sure to impress. So, let's embrace the spirit of 'ohana and cook up some Chicken Long Rice together!
## Ingredients:
- 2 cloves of garlic
- 2 inches of ginger root
- 1/4 cup green onions (optional, for garnish)
- 32 ounces of chicken broth
- 1 tablespoon shoyu (soy sauce)
- 1 teaspoon sugar
- 4 chicken thighs (keep the skin and bones on for more flavor)
- 8 ounces of bean thread noodles (also known as cellophane noodles or glass noodles)
Equipment:
- Large pot
- Mortar and pestle (optional for pounding garlic)
- Grater
- Bowl (for soaking noodles)
- Cutting board and knife
Instructions:
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
1. Begin by prepping your garlic. Using a mortar and pestle, pound the garlic cloves to easily remove the skins. Mince the garlic finely and set aside.
2. Prepare the ginger by cutting off a 2-inch piece of the root. Peel off the skin by cutting around its edges. Grate the ginger and set aside.
3. If using green onions, slice about 1/4 cup and reserve for garnishing the dish once it's cooked.
4. In a large pot, heat the chicken broth over medium heat. Add in the shoyu (soy sauce), sugar, minced garlic, and grated ginger, stirring to combine.
5. Submerge the chicken thighs in the flavored broth, bring the mixture to a simmer, cover the pot, and let it cook for 30 minutes.
6. While the chicken is cooking, prepare the bean thread noodles by soaking them in a bowl of water until they are softened, which usually takes about 5-10 minutes.
7. Once the chicken is cooked, remove it from the pot and begin to shred the meat, discarding the bones and skin.
8. Add the softened bean thread noodles to the pot along with the shredded chicken, combining them well with the broth.
9. Continue cooking for an additional 5 minutes or until the noodles are fully transparent and have absorbed the flavors. If the mixture is too thick for your liking, feel free to add more chicken broth to achieve your desired consistency.
10. Serve the Chicken Long Rice hot, garnished with chopped green onions if desired, and revel in the comforting flavors of this traditional Hawaiian dish.
Cooking Tips:
- To enhance the dish's flavor, allow the cooked chicken long rice to sit for a few minutes before serving. This resting period allows the flavors to meld together beautifully.
Recipe attributed to Ono Hawaiian Recipes. Indulge in more delicious island-inspired dishes by visiting their YouTube channel at https://www.youtube.com/@OnoHawaiianRecipes.
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Chicken Long Rice - Ginger broth, clear noodles
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