Favorite Menu Chicken Long Rice Soup

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Chicken Long Rice Soup

"This Hawaiian-fashion bird soup has been a own family preferred for lots generations. The leftovers are exceptional, and it freezes properly. Even my Texas man loves it!"

Ingredients :

3 kilos fowl leg quarters
3 (32 ounce) cartons low-sodium chicken broth
1 tablespoon Hawaiian sea salt
1 (half of inch) piece clean ginger root, sliced
1 massive Maui sweet onion, cubed
1 (8 ounce) bundle uncooked bean threads (cellophane noodles)
1 bunch inexperienced onions, thinly sliced
1 small head bok choy, chopped

Instructions :

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

Place chicken, fowl broth, salt, and ginger right into a big pot. Bring to a boil over high warmth, then lessen heat to medium-low and simmer until the fowl is soft and now not pink, approximately 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.
Fill a bowl with warm tap water. Add the lengthy rice noodles, and allow sit for 30 minutes to melt.
Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, take away the skin and bones from the bird and discard. Roughly chop the meat and set apart. Add the noodles, chook meat, green onion and bok choy; simmer until noodles are gentle.
After the noodles have sat for 30 minutes, stir in the chicken meat, inexperienced onion, and bok choy. Reheat and serve.

Notes :

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