Friday, 24 February 2017

Chicken Long Rice from Hawaii

A winter warmer!

I am a huge fan of all kinds of cooking videos on YT. I stumbled over "Foodland Hawaii" and an other regional cook and found this soup/stew/rice bowl.
Depending what you like you can eat it in different ways. I made a mix of both recipes with a bit of my own.
Reason for this dish was a short grocery stop at a local supermarket where I had to make a choice between two packages of chicken legs - one with two pieces, the other with three pieces - and the price difference was just €0,30 more. I asked a coworker and new friend at the office if she would have lunch with me the next day, so I bought the 3 piece package. It was a very good choice.

recipe for 3:

3 chicken legs
100 g Mungo rice noodles 
3 cubes of chicken stock
1,5 l water
2 bay leaves
1 spring onion
50 g fresh ginger
4 cloves of garlic
50 g shredded cabbage
salt and pepper
1 1/2 cup of rice

Clean the chicken legs and use a big pot with water. Place the chicken in a bring to a boil, after 5 minutes, take a spoon and skim off the foam so that you get a clear soup.
Chuck in the stock cubes, discs of ginger and some grated ginger, garlic, bay leaves and spring onion and season with salt and pepper.
Cook the rice.

Soak the rice noodles in tepid water for 5 minutes, drain.
Chop the cabbage into fine shreds.
Cook for 30 min and take the legs out to cool off a little. Take off the skin and rip them apart and get the bones out. It they still are a bit red in the middle, no big deal, throw the chicken meat back into the pot and bring to a boil again.

Get the noodles in and cook them until they look clear, add the cabage.
Fish out the bay leaves.
Fill a bowl with rice and top of with noodle soup and chicken and start to enjoy!

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