CHICKEN LONG RICE (Hawaiian, for eight)

In Hawaii, “long rice” turns out to be bean thread noodles.

2-1/2 pounds whole chicken thighs

1-1/2 tablespoons minced peeled fresh ginger

2 teaspoons salt

2-1/2 quarts water

1 large onion, finely chopped

1-1/3 extra-large (Knorr) or 2 regular chicken bouillon cubes

4 small dried shiitake mushrooms, stems discarded

½ pound bean thread (cellophane) noodles, cut into 3 inch lengths with kitchen scissors

½ cup chopped scallions

1 teaspoon freshly ground black pepper

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1. Combine the chicken, ginger and salt in a 5 quart     pot, add 2 quarts water, and bring to a simmer. Partially cover and simmer, skimming froth occasionally, until chicken is very tender, about 40 minutes.  Transfer chicken to a bowl; set broth aside.

2. When chicken is cool, discard skin and bones and shred meat.

3. Pour broth through a fine mesh sieve into a bowl; discard ginger. Return broth to cleaned pot, add remaining 2 cups water, onion, bouillon cubes and mushrooms, cover and bring to a boil.  Add noodles, reduce heat to moderate, cover and cook, stirring occasionally, for 5 minutes.  Turn off heat and let noodles stand, covered, for 30 minutes.

4. Stir chicken into noodles and heat over moderate heat until just hot. Stir in scallions, salt to taste and pepper.

 

from chef Alan Wong, printed in The Gourmet Cookbook