Chicken Long Rice

Ingredients

• 1½ lb Chicken Thighs
• 4 oz glass (bean thread) noodles, soaked 10 minutes
• 2 tbsp fresh ginger, julienned generously — the headline
• 4 cloves garlic
• 5 cups chicken stock
• 1 tbsp soy sauce
• 4 scallions, in lengths
• Rice on the side — noodles AND rice is the authentic Hawaiian double-carb

Method

1. Simmer the Chicken Thighs in the stock with the ginger and garlic until cooked (165°F), 20 minutes; shred it back in.
2. Season the broth with the soy — it should taste of ginger first, chicken second.
3. Add the soaked noodles and simmer 5 minutes; they'll drink broth and turn transparent — 'long rice' is the island name for the glassy strands.
4. Add the scallions for the final minute.
5. Serve brothy in bowls, rice alongside without shame. Brought by Chinese plantation workers, adopted by every luau since — Hawaii's history in one gingery bowl.