Chicken with Long Rice

From the kitchen of Ayanna Quamina, N.D.

One of the great things about having multi-cultural children is that I have an inside look into other cultures outside of my own. My father-in-law is Pilipino, and has exposed me to a variety of delicious traditional dishes. One of them is Chicken and Long Rice, and I try to make it as often as I can.

It is a perfect meal for a wintery evening, especially when you are feeling run-down or in the midst of catching a cold. It’s simple, yummy, easy to make, and fills you up without feeling bloated or uncomfortable. Plus the onion and ginger add some therapeutic qualities - who can argue with that?! 

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Serves 8

Ingredients

• 3 pounds chicken leg quarters
• 3 (32 ounce) cartons low-sodium chicken broth
• 1 (1/2 inch) piece fresh ginger root, sliced and julienned
• 1 large sweet onion, cubed
• 1 (8 ounce) package uncooked rice bean thread noodles
• 1 bunch green onions, thinly sliced

Directions

1. Place chicken broth, chicken, and ginger together into a large pot. Bring to a boil over high heat, then reduce to medium-low. Simmer until the chicken is tender and no longer pink, about 35 minutes. Skim the chicken solids as it cooks off.
2. Place the bean thread noodles into the broth and simmer until softened, about 10-15 minutes.
3. Meanwhile, take each piece of chicken, remove the skin and bones and discard. Roughly chop the remaining chicken meat and place back into the broth.
4. Scoop out the chicken, noodles and broth mixture into each bowl, and sprinkle a few green onion slices on top.
5. Enjoy!