chicken long rice (hawaiian-style chicken soup)

Ingredients

• Servings: 4
• 1 (16 ounce) package bean thread vermicelli noodles
• warm water, as needed
• 3 chicken breasts, or more to taste
• water, to cover
• 1 quart chicken broth
• 1 small onion, sliced thin
• 3 cloves garlic, chopped
• 3 slices fresh ginger, chopped
• 1 tablespoon patis (philippine-style fish sauce)
• 1 tablespoon soy sauce
• 3 bay leaves
• salt and ground black pepper to taste
• 2 cups chopped bok choy

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr


• put bean thread noodles in a large bowl. pour enough warm water over the noodles to cover by an inch. soak noodles until softened, about 15 minutes; drain. cut noodles into shorter lengths as desired.
• put chicken breasts in a large pot with enough water to cover by a few inches; bring to a boil and cook chicken until until no longer pink in the center and the juices run clear, 7 to 10 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• remove chicken breasts to a cutting board and shred into strands with 2 forks; return shredded chicken to the pot of boiling water.
• pour chicken broth into the pot and reduce heat to medium-high; add onion, garlic, ginger, fish sauce, soy sauce, and bay leaves; season with salt and pepper. bring liquid again to a boil and add the bean thread noodles; cook at a boil until the noodles are translucent, about 5 minutes.
• stir bok choy into the liquid; cook just until the leaves wilt slightly, 1 to 2 minutes.