Chicken Long Rice (Hawaiian-Style Chicken Soup) recipe
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Ingredients
- 1 (16 ounce) package bean thread vermicelli noodles warm water, as needed 3 chicken breasts, or more to taste water, to cover 1 quart chicken broth 1 small onion, sliced thin 3 cloves garlic, chopped 3 slices fresh ginger, chopped 1 tablespoon patis (Philippine-style fish sauce) 1 tablespoon soy sauce 3 bay leaves salt and ground black pepper to taste 2 cups chopped bok choy
Nutrition Info
- 563.1 caloriescarbohydrate: 29.4 gcholesterol: 50.6 mgfat: 20.8 gfiber: 0.8 gprotein: 70.6 gsaturatedFat: 0.5 gservingSize: -sodium: 1532.9 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken Long Rice (Hawaiian-Style Chicken Soup)
Directions
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Put bean thread noodles in a large bowl. Pour enough warm water over the noodles to cover by an inch. Soak noodles until softened, about 15 minutes, drain. Cut noodles into shorter lengths as desired.
Put chicken breasts in a large pot with enough water to cover by a few inches, bring to a boil and cook chicken until until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken breasts to a cutting board and shred into strands with 2 forks, return shredded chicken to the pot of boiling water.
Pour chicken broth into the pot and reduce heat to medium-high, add onion, garlic, ginger, fish sauce, soy sauce, and bay leaves, season with salt and pepper. Bring liquid again to a boil and add the bean thread noodles, cook at a boil until the noodles are translucent, about 5 minutes.
Stir bok choy into the liquid, cook just until the leaves wilt slightly, 1 to 2 minutes.