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.

Portuguese Bean Soup (Slow Cooker)

Portuguese Bean Soup

January 6: National Bean Day

Although Pacific Islanders and Asians dominate Hawaii’s immigrant population, there is a sizable settlement of Europeans (Brits, Scots, Russians, Germans, Spaniards and Portuguese) on the islands.

Portuguese cuisine is especially popular in Hawaii as the people shared their cultural cooking customs at the historic plantations. We especially love their donuts (malassadas), sweet bread (pão doce), sausage (linguiça) and bean soup served in several restaurants and food trucks.

This blog post presents a slow cooker recipe for Portuguese bean soup, a hearty stew of linguiça, ham hocks, vegetables and kidney beans. Portuguese bean soup is perfect for cold winter days, during January’s National Soup Month and National Slow Cooker Month and on National Bean Day.

Recipe

(Adapted from the Star-Advertiser)

For the soup stock

  • 2-3 smoked ham hocks
  • 2 cups water
  • 1 teaspoon dried rosemary leaves
  • 3-5 cloves garlic
  • 1 cup cilantro leaves, chopped

Directions

Line a 6-quart slow cooker with the appropriate cooking bag. Place the ham hocks in the crock pot and pour water over them. Sprinkle rosemary and crushed garlic.

Portuguese Bean Soup

Chop the cilantro and add to the crock  pot. Cover with the lid and cook on low for at least four hours until the ham hocks are tender. Remove the ham hocks from the crock pot and slice off the meat, discarding the bones and fatty skin. Return to the crock pot and add the remaining stew ingredients.

Portuguese Bean Soup

 For the stew

  • 12 ounces Portuguese sausage, sliced ½-inch thick
  • 2 cups tomatoes, diced
  • 1 large onion, sliced and quartered
  • 1 large potato, peeled and cut into 1-inch cubes
  • 3 large carrots, peeled and cut into 1-inch slices
  • 2 cans (15 ounces each) kidney beans with liquid
  • 1 can (15 ounces) tomato sauce
  • 3 cups cabbage, shredded

Directions

In the crock pot, add the sliced Portuguese sausage, tomatoes, onions and potatoes.

Portuguese Bean Soup

Mix in the carrots, kidney beans and tomato sauce. Stir until blended. Cover and cook on low for 6-10 hours or until the vegetables are tender. Stir in the cabbage, cover and cook for another 30 minutes or until the cabbage is soft. Ladle the stew into soup bowls and garnish with a sprigs of fresh cilantro or parsley. Serve hot with Portuguese sweet bread or over steamed white rice.

Portuguese Bean Soup

Notes

  • Obrigado (thanks) to Lisa L. for the San Miguel rooster prop in the final food photo above that she got for us in Portugal. She also used to be stationed in Hawaii years ago and is back this year for a few months working for the U.S. Navy. Lucky for her, she gets to eat Portuguese bean soup and other authentic local-style foods in Islander’s home state!
  • Other versions of the Portuguese bean soup recipe include macaroni to add texture and thickness to the broth.

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.
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