Chicken Long Rice

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
Eight servings

Filled with veggies, poultry and shrimp, this dish is colorful and filled with protein.

Ingredients

3 pounds skinless, bone-in chicken thighs
1 cup thickly sliced coins fresh gingerroot
¼ cup packed opai (dried baby shrimp), available at Asian supermarkets
4 to 6 cups best-quality, low-sodium chicken broth
4 cups water
1 tsp. salt or to taste
4 large, dried shiitake mushrooms
8 oz. dried mung bean (bean thread) noodles
1 bunch scallions (ends trimmed), white, light- and dark-green parts cut on the diagonal into 1-in. slices (1 ¼ cups)
1 tbsp. toasted sesame oil or chili oil for garnish
Soy sauce for garnish (optional)

Steps

  1. Arrange chicken thighs in bottom of large soup pot or Dutch oven. Scatter ¾ cup of ginger slices and opai over chicken.
  2. Pour 4 cups of broth and all of water over ingredients in pot. Place over medium-high heat and bring to a boil, skimming off any scum that rises to surface. Reduce heat to low so broth barely bubbles at edges. Cook uncovered for 2 hours, or until dark meat is fall-off-the-bone tender and broth has developed good depth of flavor. Taste broth for seasoning and stir in salt. Remove from heat.
  3. Use large slotted spoon or skimmer to transfer chicken to large bowl to cool. Strain broth through damp cheesecloth into clean pot. Discard ginger. You may either retrieve shrimp and return to broth or discard. (At this point, they have little flavor left, but they do have pleasant chewy texture.)
  4. Put shiitake mushrooms in bowl and pour 1 cup of boiling water over mushrooms. Soak for 20 to 30 minutes, until mushrooms have completely softened. Drain mushrooms and trim off stems. Cut caps into thin slices.
  5. Use fingers to pull cooked chicken meat into shreds; discard bones.
  6. Return pot of broth to stove over medium-low heat. Add remaining ¼ cup of ginger slices, shredded chicken and sliced shiitakes. Cook so broth is barely bubbling.
  7. Place mung bean noodles in separate bowl and pour enough boiling water over noodles to cover. Soak for 7 minutes, then drain in colander set in sink. Use kitchen shears to cut noodles into spaghetti-length strands. Add noodles and 1 cup of scallions to broth; increase heat to medium. Cook noodles for 3 minutes (close to boil). For soupier dish, add 1 to 2 cups of remaining broth; cook at very low boil. Turn off heat, cover and let sit for 5 minutes.
  8. Ladle into bowls and garnish each serving with remaining ¼ cup of scallions and few drops of toasted sesame or chili oil and soy sauce, if desired. 
Source: Dorothy Love Retirement Community

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources