Entree: United States – Hawaii – Chicken Long Rice (Poached chicken and mung-bean glass noodles served in a clear ginger and scallion broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 7 min

Total 55 min

Ingredients

- 1 small whole chicken, about 3.5 lb (1.6 kg)
- 10 cups (2.4 L) cold water
- 2 tbsp (30 ml) vegetable oil
- 2-inch (5 cm) piece fresh ginger, about 1 oz (28 g), thinly sliced
- 4 scallions, trimmed and left whole for poaching (reserve 2 scallions, sliced, for garnish)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) toasted sesame oil
- 1½ tsp (9 g) kosher salt, plus more to taste
- ½ tsp (2.5 g) white pepper
- 8 oz (225 g) mung bean glass noodles (cellophane noodles / long rice)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (optional slurry to slightly thicken)
- Chopped scallions for garnish

Instructions

1. Place the whole chicken, cold water, sliced ginger, and whole scallions in a large stockpot. Bring to a gentle simmer over medium heat, skimming any foam, then reduce heat to low and poach gently for 30–40 minutes until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
2. Carefully remove the chicken to a cutting board and let cool until easy to handle. Strain and reserve the poaching liquid (broth) and discard solids. When cool enough, remove meat from bones and shred or slice into bite-sized pieces, discarding skin and most large bones.
3. While the chicken cools, place the glass noodles in a heatproof bowl and cover with boiling water. Soak for 5–7 minutes until softened, then drain and cut into long manageable lengths if desired.
4. Return 8 cups (1.9 L) of the reserved chicken broth to a clean pot and bring to a simmer. Add soy sauce, toasted sesame oil, 1½ tsp (9 g) kosher salt (adjust to taste), and white pepper.
5. Add the drained glass noodles to the simmering broth and cook 1–2 minutes until heated through. If you prefer a slightly thicker broth, stir the cornstarch slurry and whisk into the simmering broth until it slightly thickens.
6. Add the shredded chicken to the pot to warm through for 1–2 minutes. Taste and adjust seasoning.
7. Ladle long rice and chicken into bowls, garnish with sliced scallions and an extra drizzle of sesame oil if desired, and serve hot.