Spring is the time when we can start the celebrations again. We just had Easter and Passover. It’s always somebody’s birthday. Mother’s Day is coming up next month. And before we know it, it’s graduation time. In sifting through a
Spring is the time when we can start the celebrations again.
We just had Easter and Passover.
It’s always somebody’s birthday.
Mother’s Day is coming up next month.
And before we know it, it’s graduation time.
In sifting through a number of recipes, I found an island-style dish that looked pretty good, one with a nice Hawai‘i tie-in.
Here in the islands, we serve our dishes with either rice or noodles, so this seemed like a perfect pick.
One of the greatest things I found in this recipe for Big Island Chicken and Noodles is that its ingredients consist of things I would readily have in my cupboard or refrigerator, things like ginger, mushrooms, celery and carrots and other pretty common ingredients for a cook to have, nothing you have to go out and make a special trip to the grocery store for.
This recipe was adapted by John Shields, author of “Coastal Cooking with John Shields,” who wrote that this dish has as many variations as there are households cooking it.
So I guess that means that a lot of people like it.
He suggested that a lettuce or tropical-fruit salad would complete the menu beautifully.
Sounds good to me.
Enjoy.
Big Island Chicken and Noodles
1 whole chicken, about 3 to 3 1/2 pounds, cut into pieces, or any combination of chicken parts
8 ounces Chinese rice noodles, broken into 2-to-3-inch lengths
4 cups chicken stock
1 piece ginger, about 1 inch in size
2 tomatoes, chopped
1 carrot, chopped
2 stalks celery, chopped
3 green onions, chopped
1 1/2 cups mushrooms, sliced
3 teaspoons shoyu
1 teaspoon salt
3/4 teaspoon black pepper
In large bowl, place rice noodle pieces. Cover with warm water and soak for one hour, or until softened.
In soup pot, place chicken stock, ginger and chicken pieces. Bring to a boil. Reduce heat to medium-low, and simmer 20 minutes. Add tomatoes, carrot, celery, onions, mushrooms, soy sauce, salt and pepper.
Simmer for five minutes. Drain noodles. Add to chicken mixture. Cover and cook an additional five minutes.
Makes 4 servings.
• Lanaly Cabalo, lifestyle writer, may be reached at 245-3681 (ext. 237) or lcabalo@kauaipubco.com.
