Hawaiian Chicken Long Rice

Hawaiian Chicken Long Rice

Chicken Long Rice is a staple at most Hawaiian Luaus where it is served as a side dish.  It’s a favorite island comfort food, something in between Chicken Noodle Soup and Chicken Stew, and usually eaten with steamed white rice.

Chicken long rice uses clear bean thread noodles.  Those are noodles made with mung bean starch and are thin and clear.  They’re also called Chinese Vermicelli, Cellophane Noodles, or Glass Noodles.  You can buy them at any Asian Market.

The dish is pretty much the same as its Filipino counterpart called Sotanghon.  Both originated in China and was brought over to the Hawaiian islands by Chinese and Filipino immigrants. Whatever its origins it’s one of my favorite go to comfort food.  Best of all it’s super simple to make.  It’s great on chilly or rainy days and wonderful when you have a slight cold.  Try it out next time you’ve a yen for Chicken Soup!

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Chicken Long Rice

Ingredients:

5-6 Chicken thighs with bone and skin

Water

1 Tbs. Oil

1 Tbs. Fresh grated ginger root

1 Tbs. minced garlic

1 Cup Chicken Stock

1 Tsp. Salt

2 Tbs. Soy Sauce

1 Package Bean Thread Noodles

1/4 Cup chopped green onions

2 cloves garlic thinly sliced (optional)

1/2 Tbs. Oil (optional)

Directions:

Heat oil in a stock pot.

Saute garlic and chicken thighs until thighs start to turn yellow.

Add enough water in the pot to cover the chicken with water.

Add chicken stock, ginger, and salt.

Simmer until chicken is very well cooked and falling off the bone.

Remove chicken skin and bones.  Discard skin and bone.  Shred chicken meat into large pieces and return to pot.

Add noodles, soy sauce, and 3/4 of the chopped green onions.

Stir and cook until noodles are soft and transparent.

*Optional – fry garlic slices in 1/2 tbs. oil until they turn brown.  Drain on paper towels.

Remove from heat and garnish with remaining with remaining green onion. Garnish with fried garlic.

 

 

 


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Roast grouse with blackcurrant & beetroot sauce

Roast grouse with blackcurrant & beetroot sauce

PREP: 40 MINS
COOK: 1 HR40 MINS
MORE EFFORT
SERVES 4

Available from August, this game bird is best served with a fresh, full-flavoured fruit sauce and a dash of whisky to boot

Ingredients

 

4 young grouse, legs removed and reserved

50g unsalted butter

4 thyme sprigs

1 large or 2 small shallots, finely chopped

4 slices pancetta

4 slices white country bread, buttered

buttered spinach, to serve (optional)

For the sauce

1 tbsp unsalted butter
1 tbsp sunflower oil
8 grouse
legs (see above)
1 shallot, chopped
1 bay leaf
1 thyme sprig
2 tbsp whisky
600ml chicken stock
1 tbsp redcurrant jelly
50g blackcurrant, topped and tailed
50g cooked beetroot, coarsely grated
1 tbsp crème de cassis

Method

1. First make the stock for the sauce: place a large saucepan over a medium-high heat. When it is hot, melt the butter with the sunflower oil. Add the grouse legs and brown in the pan for 4-5 mins, turning regularly. Add the shallot, bay leaf, thyme and whisky, and reduce the heat. Allow any liquid to evaporate, then add the chicken stock. Press the legs down in the stock so that they are all covered. Reduce the heat to a bare simmer and cook gently for 1 hr.

 

2. Discard the legs. Strain the stock into a clean pan and reduce, over a medium heat, until you have about 300ml. Allow this to cool, then cover and chill if not using immediately. Can be done a day ahead up to this stage. You can finish the sauce once the grouse are cooked.

 

3. Clean the grouse: remove any remaining feathers, and rinse the birds inside and out with cold water. Pat them dry with kitchen paper. Divide the butter between the cavities of the birds, and add to each a thyme sprig and some chopped shallot. Season the birds inside and out, and wrap a slice of pancetta over the top of each bird. The birds are now ready to cook, but can be chilled for several hours if necessary – allow them to come to room temperature before you cook them (this will take 1 hr or so).

 

4. Heat oven to 220C/200C fan/gas 7. Place the grouse in a roomy roasting tin and the buttered slices of bread on a baking tray – they will toast at the same time as the grouse cook. To cook the grouse to medium, put in the oven for 18-20 mins. Keep an eye on the toasts and remove them when they are golden brown. The grouse are cooked when the breasts feel firm to the touch. If you have a cooking thermometer, cook them so that the thickest part of the breast, just above the wing, registers 55C.

 

5. Remove the birds from the oven. Place each on a piece of the buttered toast to absorb any juices that drain from the birds. Cover loosely with a piece of foil and leave to rest for 10 mins while you finish the sauce.

 

6. Put the roasting tin on the heat and, when it is warm, add the grouse stock. Let it simmer, scraping the juices from the bottom so that they dissolve in the stock. Add the redcurrant jelly, blackcurrants, beetroot, and finally the cassis. Simmer the sauce for 3-4 mins, then remove from the heat and season to taste. Serve the grouse on heated plates with a little sauce drizzled around, and some buttered spinach, if you like.


Roast grouse with blackcurrant & beetroot sauce
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Chicken Paella

Chicken Paella

Paella is probably Spain’s most popular dish.  It originated in the Valencia region located in Eastern Spain but can be found worldwide specially in countries that were once part of colonial Spain namely Cuba and the Philippines where it is also call Arroz Valenciana.

The word Paella mean “pan” in the Valencian dialect.  It is usually made and served in a “paella” pan which is basically a somewhat flat shallow skillet with or without a cover.  It is typically made with Bomba rice, a short grain rice variety cultivated in Spain’s eastern region.  Traditional Valencian Paella includes some type of meat such as chicken, duck, or rabbit, and some type of green bean.  It’s iconic yellow colored rice is achieved by adding saffron threads while cooking.

In modern time Paella has been adapted to use ingredients easily found in different areas of the country.  One of the most popular, an my favorite is Paella de Marisco which is seafood mixed with the rice.  This usually has shrimp, mussels or clams, squid, and sometimes lobster; is usually omits the vegetables.  Then there’s Paella Mixta which combines meats including Chorizo (Spanish pork sausage), seafood, and vegetables.  In short these days you can pretty much put whatever you want in a pealla.  My husband prefers chicken or vegetarian Paella.

When I was growing up surrounded by grandmothers, aunts, and uncles many of whom were fantastic cooks, Arroz Valenciana or Paella was a treat.  It would certainly be on a party menu, specially at Christmas.  These days I usually have to get my Paella fix in Spain.  It’s always one of our favorites when we’re in Barcelona, Majorca, or any part of Spain.

But since our yearly visits to Spain will not be possible this year we’ve found ourselves missing our favorite Spanish foods.  That’s why I’ve been making tapas boards lately.  I’ve also been making Paella.  In fact I’ve been making it often enough that’s I’ve recently decided to order a paella pan.

Today I’ll share my recipe for Chicken Paella because it’s ingredients are probably the easiest to find.  In fact you may already have it in your kitchen pantry.  I mentioned that Paellas are typically made with Bomba rice, but it’s not always easy to find in the US, at least in Hawaii.  I usually use Japanese short grain rice, the type you use to make sushi which is always found at any Asian market.  Saffron is not easily found in regular supermarkets  because it’s pretty expensive.  I usually buy Saffron when I’m in Turkey or the Middle East where it’s readily available at the local spice markets at a reasonably lower price.  If you don’t have Saffron you can use ground Turmeric to tint the rice yellow, but don’t use too much as it will leave a different flavor than what you want to achieve.  I’d use no more than a teaspoon of turmeric powder dissolved in a cup of chicken stock.

Chicken Paella

Ingredients:

1/2 Tsp. Crushed Saffron Threads

1/2 Cup White Wine

1/8 Cup Olive Oil

6-8 Chicken Thighs Bone-In with Skin

1 Tsp. Salt

1 Tsp. Ground Black Pepper

1 Onion Chopped

2 Tbl. Minced Garlic

1 Tbs. Fresh Thyme chopped

1 1/2 Cup uncooked Bomba or other short grain rice

3 Cups Chicken Stock

Juice of 1 Lemon

1 Small Bag Frozen Peas

1 Red Pepper cut into strips

American Parsley – chopped (optional)

Lemon Wedges (optional)

Directions:

Stir Saffron into wine and set aside.

Heat Olive Oil in Paella pan or large skillet.

Season chicken thighs with salt and pepper.

Place thighs in heated oil skin side down and cook until golden brown, about 6-7 minutes.

Turn over and cook another 4-5 minutes.

Remove chicken from pan and set aside.  (You may have to cook chicken in batches depending on how big your pan is and how many thighs you are using.)

Add onions, garlic, and thyme to pan.  Cook for about 2 minutes, stir constantly to keep it from burning.

Add Rice and cook another 2 minutes while stirring constantly.

Add wine and cook until liquid is reduced by half.

Stir in lemon juice and chicken stock.

Place chicken skin side  up on top of rice, cover, reduce heat to medium.

Simmer about 18 minutes until rice is almost cooked, it should be “al dente”.

Remove cover and add peas and pepper evenly over the pan.

Turn up heat to medium high and cook another 5 minutes or until rice begins to brown on the bottom and sides.

Remove from heat and sprinkle with parsley.

Serve hot with lemon wedges.

This dish pairs well with a pitcher of Sangria or a nice bottle of fruity red wine or a Chardonnay for white wine lovers.


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Wonton Soup and Mini Egg Rolls

Wonton Soup and Mini Egg Rolls

So easy to follow and delicious, this wonton soup recipe will serve you for years to come. The wontons can be frozen for quick and easy meals during the week, or for a lazy weekend morning brunch.

 

These homemade egg rolls are filled with pork and vegetables, all wrapped up and fried to crispy perfection.

 

Simple Wonton Soup

This simple wonton soup recipe is so delicious and easy to follow. The wontons can be frozen, boiled and added to stock to make wonton soup any time of day

 

Ingredients

  • 10 oz. baby bok choy or similar green vegetable (280g)
  • 8 oz. ground pork (225g)
  • 2 1/2 tablespoons sesame oil (plus more for the stock)
  • 1/8 teaspoon white pepper
  • 1 tablespoon soy sauce
  • ½ teaspoon salt
  • 2 tablespoons Shaoxing wine
  • 1 package wonton wrappers
  • 6 cups chicken stock (about 1.5 liters)
  • 1 scallion (chopped)

Instructions

    • Start by thoroughly washing the vegetables. Bring a large pot of water to a boil and blanch the vegetables just until wilted, about 60-90 seconds. Drain and rinse in cold water.
    • Grab a good clump of veg and carefully squeeze out as much water as you can. Very finely chop the vegetables (you can also speed up the process by throwing them in the food processor). Repeat until all the vegetables are chopped.
    • In a medium bowl, add the finely chopped vegetables, ground pork, 2 1/2 tablespoons sesame oil, pinch of white pepper, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1-2 tablespoons Shaoxing wine. Mix very thoroughly until the mixture is totally emulsified—almost like a paste.
    • Now it’s time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.
    • Hold the bottom two corners of the little rectangle you just made (the side where the filling is) and bring the two corners together. You can use a bit of water to make sure they stick. And that’s it!
    • At this point, you can cook (boil) and taste a couple of wontons and adjust the seasoning of your filling to taste––you can always add a little more Shaoxing wine, soy sauce, sesame oil, salt, and/or white pepper to your liking.
    • Once you’re happy with the flavor of the filling, keep assembling until all the filling is gone. Place the wontons on a baking sheet or plate lined with parchment paper, and make sure they are not touching (this will prevent sticking).
    • If you’d like to freeze your wontons right away, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to freezer bags once they’re frozen. They’ll keep for a couple of months in the freezer, and be ready for wonton soup whenever you want it.
    • To make the soup, heat your chicken stock to a simmer and add 2-3 teaspoons sesame oil and white pepper and salt to taste.
    • Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don’t worry, They should come free once they’re cooked. Once they’re floating, boil them for another 1-2 minutes. Take care not to overcook them – mushy wontons are a sin! Remove the wontons with a slotted spoon and put them in bowls.
    • Pour the soup over the wontons and garnish with scallions. Serve!

Notes

Wontons can be frozen for use later. Lay them out on a baking sheet lined with parchment paper so they aren’t touching, and put the baking sheet in the freezer. Once they’re frozen, transfer them to a freezer bag and freeze for up to two months.

Nutrition

Calories: 353kcal | Carbohydrates: 40g | Protein: 15g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 889mg | Potassium: 321mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1600IU | Vitamin C: 16.7mg | Calcium: 75mg | Iron: 2.8mg

 

Mini Egg Rolls

You probably heard about Easter egg roll but have you heard of mini egg rolls? well it’s an side dish invented by the American-Chinese influenced Indian / Pakistani spring rolls which are very big side dish served in all sorts of ceremonies and events. Mini egg rolls are prepared exactly the same way as the spring rolls. There is not much history to it but that doesn’t mean the taste is not there.

The other day, I decided to make Chicken Spring Rolls at home.  I love spring rolls, but I often find them quite greasy and oily.  That’s because they are not fried correctly, so they become soggy and absorb too much oil. 

This home-made version is so much better.  They come out crunchy and not oily at all.  And the filling is delicious too.

 

Ingredients

  • 2 tablespoons plus 2 cups vegetable oil
  • 1 clove garlic, minced
  • 1 2-inch piece fresh ginger, finely chopped (about 2 Tbsp.)
  • 2 scallions, white parts only, thinly sliced
  • 4 cups loosely packed packaged slaw mix (about 10 oz.)
  • 2 cups bean sprouts (about 4 oz.)
  • Salt and pepper
  • 12 square egg roll wrappers, thawed if frozen

 

How to Make It

  • Step 1
    Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add garlic, ginger and scallions. Sauté until fragrant but not browned, about 1 minute. Add slaw mix and bean sprouts and sauté until wilted, about 5 minutes. Season with salt and pepper. Let cool completely.

 

  • Step 2
    Cut egg roll wrappers in half. Have ready a small bowl of cold water and a pastry brush. Working with wrappers one at a time, lay each out so short side of rectangle faces you. Place about 1 Tbsp. filling toward bottom of wrapper. Pull bottom of wrapper over filling, then fold side corners over filling and roll up tightly, like a burrito. Brush far edge with cold water before closing. Continue with remaining wrappers and filling.

 

  • Step 3
    Heat 2 cups oil in a large skillet to 350°F. Put a few egg rolls in skillet (don’t allow them to touch) and cook, turning over once or twice with tongs, until golden brown, 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Allow to cool slightly before serving.

 

Wonton Soup and Mini Egg Rolls
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Delicious Chicken Marsala

Delicious Chicken Marsala

Chicken Marsala

I have been in search of the perfect Chicken Marsala for years.  I think one of the best ones I’ve had was at the Trevi Italian Restaurant in the Forum Shops in Las Vegas.  I’ve yet to find something similar and believe me I’ve tried it at many different restaurants.

Since I can’t exactly fly off to Vegas every time I’ve a yen for Chicken Marsala I did the next best thing.  I wend in search of the best Chicken Marsala recipe I could find.  I’ve actually found several that were pretty good, but with a bit of tweaking here and there I was able to come up with this delicious recipe which everyone in my family loves.  In fact it’s good enough to serve company which is what I did when my daughter’s in-laws came to visit.  They loved it too!

First of all a little background on Chicken Marsala.  I know it’s a classic Italian dish offered at many chain Italian restaurants like Magiano’s, Carabba’s, and Olive Garden.  Like I said everyone seems to have their own version of this dish!  But if you go to a local restaurant in Italy and asked for Chicken Marsala I’m pretty sure they won’t know what that is.  I can’t recall seeing this dish at any of the restaurants in Italy, sort of like asking for Fettucine Alfedo, they don’t have that there!

Chicken Marsala is actually an Italian-American dish that is more than likely a variation of the traditional Italian Scaloppina dishes of which there are many versions in Italy.  Chicken Marsala dates back from the 19th. Century and originated with English families who lived in Italy where Marsala wine is produced.

The dish is composed of thin slices of chicken breasts that are lightly floured and sauteed in a pan.  It is then covered with a sauce made from a Marsala wine reduction.  Some recipes call for the addition of mushrooms, herbs, and tomatoes.  Really the variations are many, but I prefer the simplest variation with just mushrooms so that I can savor the lovely Marsala sauce.

When I make it at home I prefer to serve it with a simple garlic mashed potato side dish, but you can also serve it with a side of Poor Man’s pasta; a simple yet tasty pasta dish.

 

Delicious Chicken Marsala
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Delicious Chicken Marsala
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Ingredients
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Instructions
  1. Combine Flour, salt, pepper, and garlic powder in a shallow dish.
  2. Melt 2 tbs. butter in the olive oil in a frying pan.
  3. Pat chicken dry with paper towel and dredge thru flour mixture
  4. Fry chicken breasts in oil butter mixture until both sides start to turn brown.
  5. Remove from pan and place in a covered dish or pan.
  6. Add 2 tbs. butter to the remaining oil and saute mushrooms until juices come out and mushrooms are cooked.
  7. Add wine, chicken stock, and garlic to the mushrooms and simmer about 10 minutes or until liquid is reduced by half
  8. Add heavy whipping cream and cornstarch mixture to the pan - it should slightly thicken. If it's too thick add up to 1/2 cup of wine to thin to desired consistency.
  9. Return cooked chicken to pan and spoon sauce over it.
  10. Cook on stove top until chicken is heated thru.
  11. Gently stir in 2 tbs. of butter.
  12. Sprinkle with chopped parsley and serve.
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