Something else. Added three litres of liquid instead of one Will add more bok choy and ginger next time.  -  22 May 2011

This soup was delicious. I would have given it five stars if the recipe had been more specific. I added three litres of liquid, two litres of chicken stock and one litre of water and it was still quite thick. A spoon or weight measure of ginger root would be more helpful. Was not sure whether to drain the noodles before adding to the soup - I did. Steps 4 and 5 of the "preparation method" are virtually the same!  -  21 May 2011

Growing up as a child chicken long rice was and still is a favorite of mine. Now I make it often as it is simple and so delicious. This is a good chicken long rice recipe. Nowadays, I just pick up a rotisserie chicken (i.e costco) and shred the meat (thigh, drumstick, some breast) and keep the juices from the rotisserie. I usually add a pinch of hawaiian rock salt to the chicken meat (shredded) with all of its juice and 4 cans of chicken broth in a large pot. I turn the heat up on high to boil. I add some fresh ground black pepper. I use (thumb size) fresh grated ginger, 2 or 3 garlic cloves, no maui onions, and a sprinkle of green onions for garnish. I omitted the baby bok choy. One package of saifun noodles (bean thread) noodles is a must. There are about 4 bundles inside each package, enough for a large pot. Don't buy the vermicelli noodles, it is too thin. Once the broth is boiling, I add the noodles to the pot, I cover the pot and I let it get soft and expand, about 25 to 30 minutes give or take. Once the noodles are tender I use a kitchen scissors to cut up the noodles. I turn off the stove and let the noodles sit. Since the noodles will usually soak up a lot of the chicken broth I add a another can of low sodium chicken broth to the soup. I then taste and adjust seasonings (salt and black pepper). I normally eat this alone or with POI and/or rice. A very comforting and flavorful chicken soup - especially when you are feeling under the weather on those cold days!  -  23 Jul 2011  (Review from Allrecipes USA and Canada)