Chicken Long Rice
Based loosely upon a dish of Chinese origin, the flavor of chicken long rice can take some getting used to. The slippery long rice noodles, ginger and green onions give this dish an Asian flair, making this dish an interesting, and usually popular, one at lu'aus. Although many different ingredients may be added to enhance the flavor of this dish, l like to keep the taste pure and simple.
Chicken long rice (serves two)
One bundle long rice (about one-two ounces)
1 to 1 1/2 cups chicken broth*
1 chicken thigh, boiled, deboned and shredded
1 1/2" length of ginger, sliced and smashed
2 stalks green onion, chopped
- I normally use low-sodium chicken broth. The amount of broth used depends on the amount of noodles used. Ideally, this should not be like soup, but there should be just enough broth to allow the noodles to "float".
- If desired, you can use other vegetables in this dish such as shiitake mushrooms, carrots, celery and onions.
- If a large portion of chicken long rice is being made, use mini drumettes for an interesting presentation. I also find mini drumettes to be more flavorful.
- Dish may also be seasoned with salt, white pepper and/or shoyu.
Soak long rice for 45 minutes in warm water. Drain long rice, rinse well, then cut into short strands.
Add chicken broth, ginger and chicken to a pot, then bring to a boil. Turn down to simmer and add long rice. Simmer for approximately 10 minutes, or until noodles are done (they should turn transparent).
Remove from heat, transfer to serving bowls and garnish with chopped green onions.
To be continued...