Learn how to make this ‘ono Chicken Long Rice! Usually found at a luau as a side dish. It’s a savory and simple dish to make for dinner and any special occasion.
PREPARATION TIME:
prep time:20 MINUTES
cook time:35 MINUTES
total time:55 MINUTES
INGREDIENTS
- 32 oz chicken broth
- 3 tbsp shoyu (soy sauce)
- 2 cloves minced garlic
- 2 tbsp grated ginger
- 1 tsp sugar
- 4 chicken thighs
- 10.5 oz bean thread noodles (cellophane noodles)
- 1/4 cup chopped green onions (optional)
INSTRUCTIONS
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Take off the skin and mince one clove of garlic and two inches of ginger. Slice the green onions and set aside.
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Over medium heat, add in the chicken broth, shoyu, sugar, garlic, ginger, and chicken thighs. Bring it to a boil. Then turn the heat down to bring it to a simmer.
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Cover the pot and simmer it for 30 minutes.
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Meanwhile soak the bean thread in a bowl with water. Make sure the water covers all of the noodles.
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Remove the chicken after 30 minutes and begin to shred it. Discard the skin and bones.
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Bring the shredded chicken back to the pot and add in the bean thread. Stir it all together and let it cook for another 5 minutes or until the noodles begin to look clear.
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Garnish it with green onions. Serve it hot and enjoy!
