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Chicken and Long Rice Recipe

Chicken and Long Rice Recipe - Cheap Delicious Meals

Growing up in Hawaii, I often found myself at family gatherings where chicken and long rice took center stage. The aroma wafting through the air felt like a warm embrace. This dish isn't just a meal; it’s tradition on a plate. 
When I cook it, I remember my aina — the land that nourished me. As I write this, I want to share that connection with you, along with the step-by-step process to recreate this culinary experience in your own kitchen.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Lunch
Cuisine: American
Calories: 391
Ingredients Method Notes

Ingredients
  

  • 3 pounds bone-in chicken leg quarters
  • 3 cartons reduced-sodium chicken broth
  • 1 knob fresh ginger, thinly sliced
  • 4 cloves garlic, smashed
  • 1 tablespoon Hawaiian red sea salt
  • 1 large Maui sweet onion, roughly chopped
  • 1 small head baby bok choy, coarsely chopped
  • 1 bunch scallions, finely sliced
  • 1 package dry bean glass noodles
  • 1 teaspoon white pepper

Method
 

Step 1: Prepare the Broth
  1. Start with a large pot. Pour in the chicken broth and bring it to a gentle boil. As the broth heats, add in the sliced ginger and smashed garlic. The combination begins to release delightful aromas. Once boiling, lower the heat to a simmer.
Step 2: Add the Chicken
  1. Carefully add the chicken leg quarters to the pot. Make sure they are fully submerged in the broth. Sprinkle the Hawaiian red sea salt over the chicken. The salt helps to draw out moisture, enriching the broth.
    Cover the pot and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
Step 3: Incorporate the Vegetables
  1. Once the chicken is ready, take off the lid and gently remove the chicken pieces. Add the chopped onion and bok choy to the pot. The broth will turn slightly opaque with the addition of these ingredients as they cook down. After about 10 minutes, return the chicken to the pot.
Step 4: Cook the Noodles
  1. In a separate pot, prepare the glass noodles according to the package instructions. They typically need a brief soak in hot water. When they’re ready, add them directly into the broth with the chicken and the vegetables. Stir gently to mix everything together.
Step 5: Add Finishing Touches
  1. Before serving, sprinkle over the sliced scallions and white pepper. Stir gently to combine, and let it simmer for an additional 5 minutes. The fresh scallions will add a brightness to the dish.

Notes

  • Don’t Rush the Broth: Allow it to simmer gently. Rushing can lead to a less flavorful result.
  • Quality Ingredients Matter: Whenever possible, use fresh chicken and high-quality broth. It makes a big difference.
  • Taste As You Go: Adjust seasoning based on your preferences.
  • Use Leftover Chicken: This dish is a great way to use up leftover roasted chicken.
  • Make it Ahead: It tastes even better the next day.