CHICKEN LONG RICE! Typically a Luau dish, is the Hawaiian version of American chicken soup. It’s a strong ginger-flavored chicken broth, with lots of bean thread noodles, garnished with green onions, it’s a satisfying meal in one! Perfect for wintry days or anyday! Serve up a bowl or two soon. 😉
2 lbs. boneless skinless Chicken thighs, trimmed of fat and cut into bite sized pieces
3 Tbsp. Vegetable oil
1 (4-inch knob) fresh Ginger root, julienned thinly
6 – 8 Garlic cloves, finely chopped
12 cups Water (I like LOTS of soup)
2 Tbsp. Chicken base (pictured below)
1 1/2 Tbsp. Onion powder
2 1/4 tsp. Salt, to taste
1 1/2 tsp. Accent
4 – 6 bundles Bean thread Noodles (pictured below)
1 bunch Green onions, chopped
Begin by trimming off the excess fat from the chicken thighs. Cut them into bite sized pieces.
Boil a pot of water, enough to cover the bean threads. Once the water boils, add the noodles and cook until soft and limp. Drain and set aside.
Julienne the ginger root and chop the garlic finely. I added a lot of ginger (almost 1/2 cup) because as we know, if you’ve ever eaten Chicken Long Rice, it’s highly flavored with ginger, plus it’s good for you. 😉
To a large stock pot, on MEDIUM HIGH heat, add the oil. Add the julienned ginger root and chopped garlic. Saute this for about 3 minutes and then add the chopped chicken. Add the seasonings.
Add the water and the chicken base. Stir to combine. Bring this to a boil. Cover and reduce heat to MEDIUM and allow to cook for about 30 minutes.
Make sure to remove any scum and fat that floats to the top during the cooking time. Cut the cooked bean thread noodles into manageable pieces, that way you’re not slurping up a long piece of noodle, LOL! 🙂 I just used my knife, but a scissor is preferred. Add it to the pot and stir.
Add the noodles to the broth and chicken. Stir! Add the chopped green onions. Cover and continue to cook for another 15 – 20 minutes, OR until the noodles are really soft.
Taste the broth and adjust seasonings accordingly! SERVE!