Friday, October 2, 2015

A Luau Favorite - My Recipe Rotation - Chicken Long Rice

From the kitchen of One Perfect Bite...Yesterday, I warned that not all the recipes appearing in my private rotation would produce beautiful dishes. Chicken Long Rice is an example of what I meant. This homely dish, while far from beautiful, is the Hawaiian equivalent of Jewish Chicken Soup, and, despite its appearance, it has become a Polynesian favorite and is served at island family celebrations. I think those of you who try the recipe will find the soup addicting. It certainly was for me, and I was hooked when I had my first spoonful. Its mild flavor and the ease with which it can be prepared has made it one of my favorite light soups. Despite its name, this treasure of a soup contains no rice and the noodles with which it is made are actually bean threads that turn glassy as the soup cooks. These days bean thread noodles can be found in any large supermarket, so sourcing ingredients is not a problem for this dish. One caution. Don't cut back on the amount of black pepper or green onions that you add to the soup. They are both necessary ingredients and the quantities in the recipe are perfect for producing an authentically flavored Chicken Long Rice. This recipe first appeared on One Perfect Bite in September of 2008. Here is what I had to say about the soup back in the day.

Aloha. Tourists rarely get to participate in the celebrations that are so much a part of Hawaiian family life. The family luau is a gentle affair and the food is remarkably good. Chicken Long Rice is a favorite dish and often appears on the table; it gets points for simplicity, economy and ease of preparation. It also gets points for taste; it's delicious and, I must admit, addicting. It's become one of my favorite comfort food and I'm not that all easy to please. No one is sure how it got it's name; it contains no rice and bean thread noodles are what gives it that glassy mien. The dish begins as a soup, but as it sits the broth is absorbed by the noodles and a bowl of soup becomes a bowl of noodles. Ingredients for this recipe are readily available.

Chicken Long Rice...from the kitchen of One Perfect Bite

3 pounds chicken thighs with bone and skin
2-1/2 quarts water, divided use
1 tablespoon kosher salt
3 tablespoons fresh, peeled, and minced ginger
1 large onion (8 to 12-oz.) thinly sliced
1 (7.5-ounce) package Sai Fun (bean thread) noodles
2 teaspoons chicken base or 2 cubes chicken bouillon
3/4 cup chopped scallions, divided use
1 teaspoon fresh cracked black pepper
1/4 cup chopped cilantro

1) Place chicken in a large (6-quart) pot. Add 2 quarts water and salt. Bring to a simmer over medium-high heat; skim froth. Add ginger and onions and continue to cook for about 40 minutes, or until chicken is tender. Transfer chicken to a bowl. Reserve broth. When chicken is cool enough to handle, discard skin and bones, and shred meat.
2) While chicken is cooking, pour warm water over bean thread noodles; let sit until softened slightly, about 5 minutes. Cut the noodles in 3-inch lengths. Drain. Set aside.
3) When broth is ready, stir in noodles, chicken base and remaining 2 cups water. Bring to a boil over medium-high heat; reduce heat and simmer, covered, for 5 minutes. Remove pan from heat and let sit covered for 30 minutes, stirring occasionally. Add chicken and 1/2 cup scallions; cook over moderately high heat for about 5 minutes to warm chicken. Add salt to taste. Stir in cracked pepper. Ladle into bowls and serve garnished with remaining 1/4 cup scallions and chopped cilantro. Yield: 6 delicious servings.

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1 comment :

My Life in the Charente said...

This sounds quite delicious, have bookmarked it. Have a good day Diane

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