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