"ToL" Original Recipe: Chicken Long Rice

Highlights of Today’s Post

• Gratitude.

• A moment of reflection.

• “ToL” Original Recipe: Chicken Long Rice.

A Moment of Gratitude

For years, I struggled with chronic hives and pain. Some days, the itching felt endless. Other days, the pain felt unbearable. I felt frustrated and helpless, often wondering if I’d ever see a light at the end of what felt like a very dark and long tunnel.

I tried numerous remedies and diets, but all fell short at some point. I have tried Reiki, physical therapy, red light therapy, back aids, seating supports, various supplements, antihistamine medication, and being on a plant-based and pescatarian diet. It was exhausting—physically, emotionally, mentally, and financially. I realized just how much small health struggles affected my life, from my mood to my energy, my focus, and even my confidence.

Recently, after taking methylated B vitamins and committing to a strict low-histamine, gluten-free, dairy-free, and soy-free diet, I finally started to notice some improvements. The itching has eased, my body aches are less frequent, and my energy has improved. It’s not perfect—but it feels like a breakthrough. Those small signs of progress have reminded me how powerful even tiny steps forward can be.

Life isn’t perfect, and not everything will go our way. But I’ve learned that choosing to focus on what is improving can make a world of difference. And count my blessings even if I'm in a rough season. Gratitude isn’t just for the big wins—it’s for the quiet victories, the small moments that gesture growth and healing.

A Taste to Ponder

What’s one part of your life that may not be perfect, but is slowly improving—something you can feel thankful for today?

Chicken Long Rice Recipe

Yields: 6–8 servings

Ingredients

• 1 tablespoon organic extra virgin olive oil

• 8 ounces sweet potato vermicelli noodles (plain vermicelli noodles are also fine)

• 2 pounds organic boneless chicken thighs, cut into bite-sized pieces

• 2 quarts organic low-sodium chicken broth

• 1 large organic onion, peeled, thinly sliced

• 1 organic garlic bulb, peeled and minced

• 1 bunch of Japanese mustard greens

• Green onions, sliced, for garnishing

• Himalayan pink salt, to taste

• Garlic powder, to taste

• Black pepper, to taste

Kitchen Equipment

• Mixing bowls/cups/spoons for mise en place ingredients

• Measuring cups/spoons

• Cutting board

• Chef knife

• Medium-size bowl

• Colander

• Large stock pot with lid

• Wooden spoon

• Ladle

• Tongs

• Bowls and chopsticks (or forks) for serving

Cooking Instructions

1. Sanitize the kitchen (sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, computer, etc.).

2. Fill a pot with water and bring to a boil.

3. Add vermicelli noodles and cook.

4. Drain water into a colander.

5. Set aside noodles.

6. Wash and prepare the vegetables.

7. Peel and slice the onion.

8. Peel and mince garlic.

9. Chop the mustard greens.

10. Slice chicken into bite-sized pieces.

11. Mise en place ingredients.

12. In a large stock pot, place chicken pieces and pour in chicken broth.

13. Bring to a gentle boil, then reduce to a simmer. Skim off any foam that rises.

14. Add onion and garlic.

15. Add noodles and mustard greens to the pot.

16. Simmer for another 10 minutes, until the noodles are tender and have absorbed the flavors.

17. Add seasonings to taste.

18. Serve the dish into bowls.

19. Garnish with sliced green onions.

20. Serve immediately as a main or side dish.

Cheers!

Gini x

21 December 2025