Chicken long rice soup is a Chinese-style chicken noodle soup with a Hawaiian twist. The recipe uses long rice noodles which also are known as cellophane or glass noodles because, when cooked, they have a translucent grayish color resembling cellophane or glass. Made from starch and water, cellophane noodles are typically sold in dried form and soaked prior to use in order to reconstitute them. They are particularly popular in China where they are produced primarily in the town of Zhangxing in the Zhaoyuan, Shandong province. Soup made with cellophane noodles, chicken, and bok choy, a type of Chinese cabbage, is found in Chinese cuisine. However, the addition of sweet onion and Hawaiian sea salt gives it a taste of the Pacific Islands.
Recipe Servings: 8
+ 30 minutes resting
Ingredients
- 3 lbs chicken leg quarters
- 3 cartons (32 oz each) chicken broth
- 1 Tbsp hawaiian sea salt
- ½-inch ginger, sliced
- 1 package (8 oz) uncooked bean threads (cellophane noodles)
- 1 large maui sweet onion, chopped
- 1 bunch green onions, thinly sliced
- 1 small head bok choy, chopped
Directions
- Combine chicken, broth, salt, and ginger in a large pot set over high heat and bring it to a boil.
- Reduce heat to a simmer and cook for about 35 minutes until the chicken is tender and no longer pink.
- Remove chicken, strain broth into a new pot, and discard the solids.
- Fill a bowl with hot tap water, add the noodles, and let them rest for 30 minutes before draining.
- Stir sweet onion into the broth and bring it to a boil before reducing the heat to a simmer.
- Remove the skin and bones from the chicken and then roughly chop the meat.
- Add the noodles, chicken, green onions, and bok choy to the pot and simmer until noodles are tender.
- Ladle the soup into bowls and serve hot.
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