Chicken Long Rice Soup The Best Recipes

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Chicken Long Rice Soup

"This Hawaiian-style chook soup has been a circle of relatives favourite for many generations. The leftovers are remarkable, and it freezes properly. Even my Texas guy loves it!"

Ingredients :

three kilos bird leg quarters
three (32 ounce) cartons low-sodium bird broth
1 tablespoon Hawaiian sea salt
1 (1/2 inch) piece sparkling ginger root, sliced
1 large Maui sweet onion, cubed
1 (8 ounce) package deal uncooked bean threads (cellophane noodles)
1 bunch green onions, thinly sliced
1 small head bok choy, chopped

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H30M

Place chook, hen broth, salt, and ginger into a huge pot. Bring to a boil over excessive warmness, then lessen heat to medium-low and simmer until the chook is tender and now not red, approximately 35 minutes. Remove chook, and strain broth into a new pot. Discard the solids.
Fill a bowl with hot tap water. Add the long rice noodles, and permit sit down for half-hour to soften.
Stir onion into the broth, and produce to a boil, then lessen warmness to medium-low. Meanwhile, do away with the skin and bones from the chook and discard. Roughly chop the beef and set apart. Add the noodles, chook meat, green onion and bok choy; simmer till noodles are soft.
After the noodles have sat for half-hour, stir inside the chicken meat, green onion, and bok choy. Reheat and serve.

Notes :

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