Chicken Long Rice recipes come in two varieties – dry or soupy. I prefer the dry version (think pasta salad vs chicken soup.)
This is a dish served warm at parties and lÅ«’au. Think ginger chicken noodles.
I did all the same steps but used a rotisserie chicken for this because I was in a hotel room and it was less mess than buying raw chicken.
Bean thread noodles are gluten-free. I purchased mine at Costco in Honolulu, O’ahu, Hawai’i.
Ingredients:
• ½ pound bone-in chicken thighs.
• 4 cups water or chicken broth
• 5 garlic cloves, peeled and lightly smashed
• One 5-inch piece fresh ginger, peeled and thinly julienned
• ½ teaspoon red Hawaiian salt (‘alaea)
• One 5.3-ounce package bean thread noodles *
• 6 green onions, white and green parts, chopped
Instructions:
1. Add chicken, broth, garlic, ¾ of the ginger and the salt to a pot and boil together for about 40 minutes, until chicken is cooked through.
2. Turn down heat to low. Remove bones from chicken after cooking and any skin from the chicken. Peel or cut into bite sized pieces and return chicken to the pot. Add 3 chopped green onions
3. Reconstitute bean thread noodles in the chicken broth mixture, cooking on low for about 30 minutes. When the noodles are clear, plump and tender, you’re ready to serve.
4. Garnish with remaining green onions and remaining ginger.
* Bean thread noodles are known by a couple different names, but they are not rice noodles. They’re made with mung beans or sometimes yam or casava starch.
1 Comment
Chicken Long Rice recipes come in two varieties – dry or soupy. I prefer the dry version (think pasta salad vs chicken soup.)
This is a dish served warm at parties and lÅ«’au. Think ginger chicken noodles.
I did all the same steps but used a rotisserie chicken for this because I was in a hotel room and it was less mess than buying raw chicken.
Bean thread noodles are gluten-free. I purchased mine at Costco in Honolulu, O’ahu, Hawai’i.
Ingredients:
• ½ pound bone-in chicken thighs.
• 4 cups water or chicken broth
• 5 garlic cloves, peeled and lightly smashed
• One 5-inch piece fresh ginger, peeled and thinly julienned
• ½ teaspoon red Hawaiian salt (‘alaea)
• One 5.3-ounce package bean thread noodles *
• 6 green onions, white and green parts, chopped
Instructions:
1. Add chicken, broth, garlic, ¾ of the ginger and the salt to a pot and boil together for about 40 minutes, until chicken is cooked through.
2. Turn down heat to low. Remove bones from chicken after cooking and any skin from the chicken. Peel or cut into bite sized pieces and return chicken to the pot. Add 3 chopped green onions
3. Reconstitute bean thread noodles in the chicken broth mixture, cooking on low for about 30 minutes. When the noodles are clear, plump and tender, you’re ready to serve.
4. Garnish with remaining green onions and remaining ginger.
* Bean thread noodles are known by a couple different names, but they are not rice noodles. They’re made with mung beans or sometimes yam or casava starch.
https://en.m.wikipedia.org/wiki/Cellophane_noodles