Chicken Long Rice Soup

Recipe View In a large pot, combine the chicken broth, chicken leg quarters, Hawaiian sea salt, and sliced ginger root. Bring to a boil over high heat. (5 minutes)

Recipe View Reduce heat to medium-low and simmer gently until the chicken is tender and cooked through, approximately 35 minutes. (35 minutes)

Recipe View Remove the chicken from the pot and set aside to cool slightly. Strain the broth into a separate clean pot, discarding the solids.

Recipe View While the chicken is simmering, place the bean threads (cellophane noodles) in a large bowl and cover with hot water. Let them soak until softened, about 30 minutes. (30 minutes)

Recipe View Add the cubed Maui sweet onion to the strained broth. Bring to a boil, then reduce the heat to medium-low and simmer until the onion is softened, about 10 minutes. (10 minutes)

Recipe View Once the chicken is cool enough to handle, remove and discard the skin and bones. Roughly chop the chicken meat.

Recipe View Drain the softened bean threads and add them to the pot with the broth and onions. Stir in the chopped chicken, thinly sliced green onions, and chopped bok choy.

Recipe View Simmer until the noodles are tender and the vegetables are heated through, about 5 minutes. (5 minutes)