Monday, September 15, 2008

Chicken Long Rice

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

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 servings.


Anonymous said...

Yum! What a cute little food critic, too.

Melissa and Zack said...

One of my all time favorites, Mom. I always make this when I'm sick.

Maria said...

We love cilantro! Looks tasty and what an adorable food critic!!

Veronica said...

That sounds great...I've never tried bean thread noodles-I'm going to have to give them a try.

Anonymous said...

I love "green bean" noodles- they have 0 calories and are delish!!!

Mary Bergfeld said...

Girl Japan,

Thanks for stopping by my blog. I haven't seen green bean starch noodles in several years. I, too, love them, but they are not locally available. When my children were young, I'd give them mung bean sprouts and call the green noodles.

free online adventure games said...

Mung bean noodles! It's available widely in Asian countries, so this is something really familiar to me. We call it glass noodles as well. This recipe sounds really like comfort food.

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