• Foodland Farms Ala Moana
  • 1450 Ala Moana Blvd, Honolulu, HI 96814
  • (808) 949-5044
  • Prep Time


    Cook Time


    Total Time





    • 6 slices 1/4-inch-thick piece of ginger, smashed
    • 2 cloves garlic, peeled and smashed
    • 5 cups chicken broth
    • 3⁄4 pounds bone-in chicken thighs
    • 1 teaspoon hawaiian salt
    • 4 ounces bean thread (cellophane) noodles
    • 6 green onion, cut into ½ inch slices
    • shoyu, as needed
    • chili pepper water, as needed


    1. Combine ginger, garlic with stock in a heavy saucepan. 2. Wash and drain chicken thighs and add to stock mixture with salt. Simmer, uncovered, until chicken is cooked through, 25 to 30 minutes. Skim throughout the cooking process. 3. Transfer chicken with a slotted spoon to a cutting board and cool. 4. Shred meat into 1/4inchthick pieces and discard the skin and bones. 5. Stir noodles into broth and simmer, uncovered, until noodles are translucent, about 6 minutes. 6. Stir green onions into broth along with chicken. Adjust seasoning with shoyu and chili pepper water. Notes This dish is great for using the left over carcass of a roasted chicken. Follow instructions replacing the thigh for the carcass. You can also use thigh meat and a carcass to get more flavor into the broth.