Serves 6 to 8
Chicken and Long Rice to the Hawaiian/Chinese population what Chicken Soup is to the Jewish community. It’s comfort in a bowl. This dish did not arrive in Hawaii until after the arrival of the Pake - (Chinese.) I was taught to make this dish by my first husband’s mother. It has always been a favorite of mine. It can be served two ways: with the chicken left on the bone or with the chicken shredded. In this version the chicken is shredded.
About 4 ounces of long rice – (cellophane noodles, transparent noodles, bean threads)
2 or 3 ounces of dried shiitake or about 1/2 pound fresh mushrooms of choice, sliced
2 chickens, cut into serving pieces or the equivalent in favorite pre cut pieces
Chicken stock, broth or bouillon – fresh or canned
1 onion, cut into thick slices
4 to 6 cloves of garlic, crushed
2 to 3 thin slices of fresh ginger root
1 small piece of star anise – (optional)
1 teaspoon sugar
Dry chili flakes to taste – (optional)
Salt and fresh coarse ground black pepper to taste
2 or 3 green onions, chopped small, including the greens
Put the long rice in a bowl and cover with hot water. Leave until soft. If using dried Shiitake mushrooms, cover them with hot water and allow to sit until soft. Put the chicken in a large pot and cover with chicken stock, broth or bouillon. Add the onion, garlic, ginger, star anise, sugar and chili flakes. Bring to a boil, then reduce to a rapid simmer, cover and continue to cook until the meat is falling off the bones. When done, allow to sit until cool enough to handle. Remove all skin and discard or give to the cat. Remove the meat from the bones and shred. Strain the liquid. Drain the long rice and add to the liquid in the pot. Return the shredded chicken to the pot. Add the mushrooms. If using reconstituted Shiitake, slice them and add. Simmer just long enough to heat. Season to taste with salt and pepper and place in a serving bowl. Sprinkle with chopped green onions.