Ingredients

• 2 1/4 lb chicken thighs
• 3 quarts water
• 1 tablespoon salt
• 1 tablespoon minced fresh ginger
• 1/2 – 1 large onion finely chopped
• 5 chicken bouillon cubes
• 8 oz. long rice
• 1/2 cup chopped green onions

Directions

1. Place the chicken, 2 quarts of water, salt and ginger into a large pot and bring to a boil.
2. Lower heat and skim. Simmer for 40 – 50 minutes
3. Remove the chicken from heat and shred using a fork. set aside
4. Add bouillon cubes, onion, and remaining 1 quart of water to the pot and bring to boil
5. Add long rice and lower heat and cook, covered, for 5 minutes
6. Turn off the heat and let stand for 20 minutes
7. Cut the long rice with kitchen shears so it’s easier to eat
8. Add chicken back to the pot, sprinkle with green onions and pepper and enjoy

This recipe is from What Hawaii Likes to Eat