Chicken Long Rice (Hawaiian-Style Chicken Soup)
Description
This chicken long rice (Hawaiian-style chicken soup) recipe yields a pot of chicken noodle soup with a Hawaiian spin, bean thread noodles, and fish sauce.
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
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1 small onion, sliced thin
•
3 cloves garlic, chopped
•
3 slices fresh ginger, chopped
•
3 bay leaves
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1 tablespoon patis (Philippine-style fish sauce)
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1 tablespoon soy sauce
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salt and ground black pepper to taste
•
2 cups chopped bok choy
Directions
1
Place bean thread noodles in a large bowl with enough warm water to cover by 1 inch; soak until softened, about 15 minutes. Drain, then cut noodles into desired lengths.
2
Add chicken breasts to a large pot with enough water to cover by several inches; bring to a boil. Cook until chicken is no longer pink in centers and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
3
Transfer chicken to a cutting board; shred into strands with 2 forks. Return chicken to the pot of boiling water.
4
Add chicken broth; reduce heat to medium-high. Add onion, garlic, ginger, bay leaves, fish sauce, and soy sauce; season with salt and black pepper. Bring to a boil; add noodles. Cook at a boil until noodles are translucent, about 5 minutes.
5
Stir in bok choy; cook until leaves slightly wilt, 1 to 2 minutes.