Chicken Long Rice Soup Shooters
A simplified version of the classic Hawaiian chicken long rice soup served in shooter glasses. A warm and comforting snack.
Ingredients
- about 450 g Boneless, Skinless Chicken Thighs
- about 113 g Bean Thread Noodles (cellophane noodles)
- 6 cups Chicken Broth (low sodium)
- 1 tablespoon Ginger
- 2 cloves Garlic
- 2 stalks Green Onions
- 1 tablespoon Soy Sauce (low sodium)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 450 g Boneless, Skinless Chicken Thighs into 2.54 cm pieces.
- 2Place the about 113 g Bean Thread Noodles in a large bowl and cover with warm water. Let them soak for 10 minutes. After soaking, drain the noodles and cut them into 7.62 cm lengths.
- 3Finely mince the 1 tablespoon Ginger and 2 cloves Garlic.
- 4In a large heavy-bottomed pot, combine the 6 cups Chicken Broth, the cut chicken thighs, the minced ginger, and the minced garlic. Bring the mixture to a rolling boil over high heat, about 5-7 minutes.
- 5Reduce the heat to medium-low. Cover the pot and let it simmer gently for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
- 6Add the 7.62 cm lengths of soaked bean thread noodles and the 1 tablespoon Soy Sauce to the pot. Stir gently and cook for another 5 minutes, or until the noodles are tender.
- 7Thinly slice the 2 stalks Green Onions. Ladle the soup into shooter glasses or small bowls. Garnish each serving with the sliced green onions and serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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