I know that I’ve talked about this soup in the past, but it’s been a while and seeing as it’s still kinda cold here, let’s make soup! This is a super easy, old favorite of mine from Hawaii.
Chicken Long Rice
1 boneless-skinless Chicken thigh
2 C. Chicken Broth (I tried Swanson’s Cooking Stock, I really liked it)
2 C. Water
1 Garlic clove, peeled and smashed
½ inch piece of fresh Ginger Root, cut into matchsticks (I used more like an inch)
A pinch of Sea Salt (taste before adding, you may not need it)
1/3 of a package of SaiFun or Bean Threads (Long Rice)
3 Green Onions, cut into 1 inch pieces
In a medium-sized pot, add the water, broth, chicken, ginger and garlic; cook until the chicken is very tender. Remove the chicken to a bowl and allow to cool slightly. Shred the meat and return it to the pot. While the chicken is cooking, place the bean threads into a large bowl of hot tap water to soak for 30 minutes. Strain the long rice and place into the soup; simmer partially covered for about 30 minutes, until the long rice is also tender. Add the salt, if needed, and the greens onions just before serving.
This recipe will make 2 very large bowls or 4 small servings. The dish also freezes very well. Go ahead and eat those little bits of fresh ginger, this is really good for you, especially when you’re not feeling well, oh and the garlic too. A trick I learned a long time ago was to take your kitchen shears and cut up the Long Rice in the pot, they are very long.
There are other variations to this recipe, such as adding Black Mushrooms or Hot Chili Peppers. Some folks do not care for the garlic, others the green onions. You take this recipe and make it your own, but do try it and let me know what you thought.