Easy Chicken Long Rice

• Meat

  • 1 Chicken
  • 2 1/2 lbs Chicken thighs, bone-in

• Produce

  • 1 Garnish green onions
  • 2 tbsp Ginger, fresh
  • 1 Onion, large

• Canned Goods

  • 1 Broth
  • 5 Chicken bouillon cube, large

• Pasta & Grains

  • 8 oz Long rice

• Baking & Spices

  • 1 tbsp Hawaiian salt

• Liquids

  • 3 qt Water

Found on ilovehawaiianfoodrecipes.com

Ingredients

• Chicken
• 2½ pounds chicken thighs (bone-in)
• 2 quarts water
• 1 tablespoon Hawaiian salt
• 2 tablespoons fresh ginger, minced
• 3 extra large chicken bouillon cubes
• Broth
• 1 quart water
• 2 extra large chicken bouillon cubes
• 1 large onion, chopped
• 8 ounce long rice
• Garnish green onions, chopped (adsbygoogle = window.adsbygoogle || []).push({});

Directions

• Place chicken thighs in a large saucepan, then add two quarts water, salt, ginger and three chicken bouillon cubes. Bring to a boil and lower heat to simmer for about one hour or until chicken is tender. Skim any impurities throughout cooking process.
• Remove chicken and shred meat; discard bones. Save broth in pot and add one quart water, 2 chicken bouillon cubes and onions. Bring to boil, then add long rice, lower heat and simmer for about 5 minutes. Turn off heat and continue cooking for 30 more minutes.
• Cut long rice into 3 to 4 inch lengths. Add shredded chicken and stir. Garnish with green onions.