Chicken Long Rice is a simple, delicious Hawaiian dish. Chicken thighs are simmered in ginger-and-garlic infused chicken broth, with green onions and bean thread (cellophane) noodles added at the end. My 7-year-old son declared this to be the "best soup he's ever had," and the rest of us really enjoyed it too.
Chicken Long Rice
2 cups chicken bone broth, preferably homemade
2 cups filtered water (or use more chicken broth if using storebought broth)
6 bone-in, skin-on chicken thighs, preferably non-GMO
2 cloves garlic, peeled and minced
1/2 tsp dried ginger
1 Tb sea salt
1/2 tsp soy sauce (I use gluten-free organic tamari)
dash cayenne pepper
1 tsp rice vinegar
5 green onions, sliced, with white and green parts separated
4 ounces bean thread (cellophane) noodles
Combine the broth, water, garlic, ginger, salt, and chicken thighs in a heavy-bottomed 4-quart pot.
Bring to a boil and skim off any foam.
Reduce the heat to a low simmer and cover the pot. Allow the chicken to cook for 35-40 minutes, until fully cooked.
Meanwhile, slice the green onions, separating the green parts from the white parts. Slice the white parts about 1/4-inch wide, and the green parts about 1/2-inch wide.
Remove the chicken from the pot and set aside to cool.
Stir the soy sauce, cayenne, and rice vinegar into the broth in the pot. Taste the broth and add more salt as needed.
Add the white parts of the green onions and the noodles to the pot. Allow to simmer for about 10 minutes.
Once the chicken is cool enough to handle, remove the bones and chewy bits. Discard most of the skin (or set it aside for the dog!). Chop the meat into bite-sized pieces.
Add the chicken and onion greens to the pot and bring to a simmer. Cook just long enough to re-warm the chicken.
Ladle into bowls and enjoy!
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