Chicken Long Rice is an island favorite that’s easy to make. This simple recipe will show you how to recreate it at home. Subscribe for more videos! http://goo.gl/18SB8p
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Powdered Chicken Bouillon https://goo.gl/XT7R2B
Bean Thread Noodles https://goo.gl/UP8F0u
Hawaiian Salt https://goo.gl/mGojtp
Le Creuset Round Dutch Oven https://goo.gl/aDqKwK
INGREDIENTS:
1 chicken thigh
1 stub ginger
1 bunch bean thread noodles (cellophane noodles)
1 stalk green onion, chopped
2 tbsp powdered chicken bouillon
1 tsp salt
4 cups water
DIRECTIONS:
Cut skin off the ginger and slice thinly. Add chicken, ginger, water, powdered bouillon and salt into a pot. Cover and bring to a slow boil. Skim off any foam and impurities that float to the top. Cover and simmer for 40-50 minutes.
Take chicken out and let it cool until it’s ok to touch. Shred the chicken and add it back into the pot along with the bean thread noodles. Cover and cook for 10 minutes. Add in green onions and give it a quick mix. Serve hot.
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