It’s important to learn to laugh at ourselves, don’t take life too seriously.
Chicken long rice is often assumed to be a Hawaiian dish, as it’s served at most lūʻau with poi, lomi salmon, laulau, and kālua pig, but it actually originated as a Chinese noodle dish. And while it’s commonly served as a side dish at lūʻau, it can stand alone as a rainy-day soup. If you’re serving it as a main dish, I recommend adding some veggies, like carrots, sweet onions, and mushrooms.
1½ pounds skin-on, bone-in chicken thighs
12 cups chicken broth
5 garlic cloves, peeled and lightly smashed
One 5-inch piece fresh ginger, peeled and thinly julienned
1½ teaspoons Hawaiian salt (‘alaea)
One 5.3-ounce package bean thread noodles (see this page)
6 green onions, white and green parts, chopped
Place the chicken, broth, garlic, three-quarters of the ginger, and the salt into a large pot. Bring everything to a boil over high heat, then turn the heat to medium-low and simmer with the lid on until the chicken is tender, about 45 minutes. Skim off the surface of the broth periodically while simmering. Once the chicken is cooked, remove it from the broth and place on a plate to cool slightly. Continue simmering the broth while the chicken cools.
Meanwhile, place the bean thread noodles in a large bowl and cover with cold water. Let sit for 30 minutes to hydrate and soften the noodles; drain the water from the bowl and cut the soaked noodles in half or thirds with a pair of kitchen shears.
When the chicken is cool enough to touch, remove the skin and bones and cut the meat into bite-size pieces. Add the meat back to the broth, along with half of the green onions, and continue to simmer. Skim any scum that may form. Add the hydrated bean thread noodles to the broth and simmer for another 10 minutes, until the noodles are clear, plumped, and tender. Garnish with the remaining julienned ginger and chopped green onions and serve hot.