chicken long rice

(3 ratings)
Recipe by
Jo Anne Sugimoto
Kaneohe, HI

It was so cold the other night, that I decided to make chicken long rice. It's an all time favorite dish here in Hawaii. It is comfort food, especially warming for everyone's tummy and spirit! I made a large pot of it and it was gone!!! The little bowl that you see in my photo is "poi" taro.

(3 ratings)
yield 8 to 10 people

Ingredients For chicken long rice

  • 5 lb
    chicken thighs, boneless, skinless, cut into bite size pieces
  • 4 c
    water
  • 1 can
    32 oz. chicken broth
  • 1
    4 inch piece of ginger root. julienned
  • 1/2 c
    soy sauce
  • 2 Tbsp
    sugar
  • 1 tsp
    pepper
  • 21 oz
    long rice, chinese mung bean noodles, thery're dried and needs to be soaked for 15 minutes in cold water
  • 3
    stalks green onions, for garnish

How To Make chicken long rice

  • 1
    Clean your chicken pieces and put them into a large pot with the water and the chicken broth along with the ginger slices and bring to a rolling boil.
  • 2
    Lower the heat to a simmer and add the soy sauce, sugar and pepper. Simmer for 45 minutes.
  • 3
    Turn the down to low and add in the long rice. Cover and let cook on low heat for 30 minutes.
  • 4
    If the noodles soaks up the broth you can add a little more chicken broth.
  • 5
    Serve hot over rice, or with "poi" taro, and garnish with chopped green onions.

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