Chicken Long Rice

Chicken Long Rice

March 13: National Chicken Noodle Soup Day

Whether found at the fanciest luau or in a humble Hawaiian home, chicken long rice is the islands’ comfort food equivalent of chicken noodle soup. Ironically, the “rice” in this dish is actually bean thread (also known as cellophane noodles for their transparency). The taste is similar to tinolang manok without the noodles. The hot gingery broth helps relieve congestion, the chicken provides protein and mushrooms are full of vitamins, making this textured noodle soup a healthy option.

For National Chicken Noodle Soup Day, try a dish with a tropical twist and make some chicken long rice. Aloha!

Recipe

Ingredients

  • 4-5 bunches of long rice
  • 5-6 dried shiitake mushrooms
  • water
  • 2 large chicken breasts
  • 2 cloves garlic, peeled and crushed
  • 1 tablespoon oil
  • 4-6 cups water
  • salt and pepper to taste
  • 1 2-inch piece ginger, crushed
  • 2 cubes chicken bouillon
  • 1 stalk green onions, chopped (optional garnish)

Directions

In a large dish, pour boiling water to cover the long rice. Soak until soft, at least 30 minutes. Cut into shorter pieces. Drain before using. In a shallow dish, pour boiling water to cover the dried shiitake mushrooms. Soak until soft, at least 30 minutes. Remove from the water, squeeze out excess liquid and slice the mushrooms. Set aside.

Chicken Long Rice

While the noodles and mushrooms are being hydrated, chop the chicken and ginger. Heat the oil on medium high and sauté the garlic cloves. Add the chicken and cook until lightly browned. Pour the water to cover the chicken and bring to a boil. Season with salt and pepper.

Chicken Long Rice

Lower the heat, add the bouillon cubes and ginger, cover and simmer for 30 minutes to let the flavors develop. Add the mushrooms. Gently stir in the noodles and cook on medium heat for another 10 minutes. Discard the ginger and garlic. Ladle into soup bowls. Garnish with chopped green onions. Serve hot with chopsticks and a soup spoon.

Chicken Long Rice

Notes

  • Season the broth with a tablespoon of soy sauce, oyster sauce or hot sauce (optional).
  • Search our blog for other soup recipes.

Cock-a-Leekie

(Scottish Chicken and Leeks Soup)

Cock-a-leekie

January: National Soup Month

The ultimate comfort food for cold weather (and for colds and flu) is chicken soup. We have blogged before about tinolang manok, a Filipino-style chicken soup. But this recipe post is for cock-a-leekie, a Scottish-style chicken soup, for Hogmanay (Scottish New Year) and the upcoming Burns Supper celebrations in the latter part of January.

Highlander’s Scottish relatives shared several versions of their recipes with us but we have adapted one for our own tastes and kept the traditional ingredients—cock (chicken), leekie (leeks) and prunes. Other recipes add bacon rashers, rice or barley as thickeners, carrots, celery and onions. The hot broth is heart-warming, the chicken provides protein to the body, leeks lend a natural flavor and the prunes are for fiber.

During National Soup Month, cook a comfort food, cock-a-leekie, (Scottish chicken and leeks soup). Slàinte mhor (great health)!

Recipe

Ingredients

  • 3 leeks, sliced (white parts only)
  • 6 chicken drumsticks (2 leg quarters or 4 thighs)
  • 2-3 tablespoons butter
  • 3 slices bacon, chopped (optional)
  • 8+ cups of chicken stock
  • bouquet garni (thyme, bay leaf and parsley mix)
  • salt and pepper to taste
  • ½ – 1 cup prunes, cut in half

Directions

Wash the leeks thoroughly to remove the dirt embedded below the green tops. Trim the bottom of the leeks and slice the white parts. In a large pot, brown the chicken in melted butter. Stir in the chopped bacon and cook till crisp.

Cock-a-leekie

Add the sliced leeks. Pour in the chicken stock and bouquet garni. Cover the pot with a lid and reduce the heat to simmer. Let it stew for one hour, stirring occasionally and adding a cup or two of water to the broth, if more liquid is needed.

Cock-a-leekie

Remove the chicken from the pot, then take the meat off the bones and chop coarsely. Return the chopped chicken meat to the soup pot and season with salt and pepper. Add the prunes and simmer for 15 more minutes. Ladle the soup into bowls or cups. Serve hot with crusty bread.

Cock-a-leekie

Notes 

  • Happy Hogmanay (Scottish New Year) to all our blog readers! Have a happy and healthy new year!
  • We made a bouquet garni by putting a half teaspoon of dried thyme, one bay leaf and a teaspoon of dried parsley in a tea bag. Soak it in the soup while it is simmering over the stovetop. Discard after cooking.
  • Check out other chicken soup recipes by searching our blog.

Tinolang Manok (Chicken Tinola)

Chicken Tinola

February 4: Homemade Soup Day

Chicken soup is often served to sick people. This comfort food helps to clear up congestion, soothes a sore throat and warms up those who have the chills.

When Islander has a cold or the flu, her parents would feed her a Filipino-style chicken soup called tinolang manok (chicken tinola). The ingredients are a healthy combination of chicken, green papayas, ginger and malunggay leaves (also known as moringa, malunggay is used as herbal medicine in the Philippines).

We make tinolang manok in the winter time to warm us up. But Islander also likes to cook tinola whenever she has nostalgic cravings for her parents’ homemade soup. For a Filipino twist to chicken soup, try tinolang manok on Homemade Soup Day.

Recipe

(From Daddy)

Ingredients

  • 2 small chicken breasts, cut into bite-sized pieces
  • 1-inch piece of ginger, sliced
  • 2 cloves of garlic, sliced
  • 1 tablespoon vegetable or canola oil
  • 1 green papaya, peeled and cubed
  • 3-4 cups water or chicken broth
  • salt and pepper to taste
  • 1 cup malunggay leaves (optional)

Directions

Wash and peel the green papaya. Cut into cubes. Wash the malunggay leaves and separate them from the stems. Set aside.

Chicken Tinola

Saute the ginger and garlic slices in oil until fragrant (about a minute). Add the chicken pieces and brown slightly. Add the green papaya. Pour enough water or broth to cover the chicken. Simmer for 15 minutes or until the chicken is cooked through. Add the papaya about 10 minutes later and cook until softened. Season with salt and pepper to taste. Stir in the malunggay leaves and heat until slightly wilted. Ladle into soup bowls and serve hot with rice.

Chicken Tinola

Notes

  • If green papaya and malunggay leaves are not available, omit them. Boil the chicken with the ginger and garlic in water or broth, season with salt and pepper and garnish with a tablespoon of chopped cilantro. Serve this simple ginger-chicken soup while it is hot with rice (optional).
  • Spinach may be substituted for the malunggay leaves.
  • Maraming salamat (thank you very much in Tagalog Pilipino) to Islander’s Daddy for being the guest chef for this blog recipe post.
  • Search our blog for more soup recipes.
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