Hawaiian Chicken Long Rice

Hawaiian Chicken Long Rice

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Chicken Long Rice

Author: Martha Saunders

Chicken long rice is often served at a lu’au and it is one of my favorite dishes. Think chicken noodle soup with some flair.

IngredientsUSMetric

• 4 cups chicken broth
• 2 cups chicken bone broth
• 2 cups water
• 2 chicken breasts (bone in and skin on)
• 3 chicken thighs (bone in and skin on)
• 1 1/2 tsp sea salt
• 4 garlic cloves
• 2 Tbsp fresh ginger, grated
• 6 green onions, chopped
• 1 cup broccoli slaw
• 2 zucchinis

Instructions

1. In a large pot combine: broths, water, chicken and 1/2 tsp sea salt. Cook broth and chicken over medium-high heat until liquid boils. Then turn down to low and simmer for about 40 minutes. Check to make sure chicken is 160 degrees. Remove chicken, leaving the liquid in the pot, and place on a cutting board to cool slightly.
2. While chicken cools add the vegetables (all except the zucchini) to the pot.
3. Let the vegetables cook on low while you shred the chicken. Remove bones and skin from chicken. Using two forks shred the chicken into bitesize pieces. Put all of the chicken back into the pot and let it continue to cook on low.
4. While that cooks spiralize two zucchinis. You can leave the strands long but for ease of eating I like to cut them into 4” pieces. Add to the pot and let everything cook for 3-4 minutes.
5. Garnish with chopped green onions if you like. Enjoy

Notes

If you can tolerate rice you can use long rice noodles in place of the zucchini. Just add to the pot and cook until done.