Chicken Long Rice Soup (Hawaiian Style)
In China, Japan and other Asian countries, it’s customary to eat long noodles, which signify longevity, on New Year’s Day. They might not actually help you live longer, but this Chicken Long Rice Soup recipe will be sure to warm you up no matter how cold it is outside. Chicken long rice is a favorite among locals in Hawaii. It is a flavorful, light dish that is great on its own or with any of your favorite foods. It also makes for great leftovers!
Prep Time: 20
Cook Time: 40
- 3 pounds chicken leg quarters
- 3 (32 ounce) cartons low-sodium chicken broth
- 1 tablespoon Hawaiian sea salt
- 1 (1/2 inch) piece fresh ginger root, sliced
- 1 large Maui sweet onion, cubed
- 1 (8 ounce) package uncooked cellophane noodles
- 1 bunch green onions, thinly sliced
- 1 small head bok choy, chopped
- Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.
- Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.
- Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.
- After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.