Nalani’s Chicken Long Rice

1 Whole Chicken, cut into pieces

1-2 (2-3 inches) pieces of ginger, (depending on your preference of taste)

2 bundles of long rice mung bean noodles

Salt

Chopped green onion

Mirin (Sweet Japanese cooking wine) 1 cup

Place Chicken in large pot, cover with water (you can cut the chicken into pieces first, or throw the entire chicken in and de-bone later…up to you! Nalani cuts hers into thighs, wings, drumsticks and breasts, first)

Bring to boil, lower heat. Simmer for 45 minutes.

Pre soak Long Rice Noodles in water for 45 minutes so they don’t soak up all the chicken broth. Add noodles to the cooking chicken.

Add 1/2 to 1 cup of Mirin, depending on your taste. Salt and pepper to taste.

Garnish individual bowls with the chopped green onion (since some keiki, or children, do not care for them!)

Enjoy with your family. Very easy, very filling, and very nutritious. The ginger is good for the throat and for the stomach, so add the amount to the taste you and your family prefer. Aloha form the North Shore!!!

Mirin
A low-alcohol, sweet, golden wine made from glutinous rice. Essential to the Japanese cook, mirin adds sweetness and flavor to a variety of dishes, sauces and glazes. It's available in all Japanese markets and the gourmet section of some supermarkets. Mirin is also referred to simply as rice wine.

Long Rice Noodles
Also called bean threads, these gossamer, translucent threads are not really noodles in the traditional sense, but are made from the starch of green MUNG BEANS. Cellophane noodles can be found in the ethnic section of many supermarkets and in Asian grocery stores. Other names for these noodles include bean thread vermicelli), Chinese vermicelli, glass noodles  and harusame .