Are you in the mood for a tropical-style, hot-and-soupy comfort dish? Well, chicken long rice is an honored favorite Hawaiian dish! Though called chicken long rice, it has no rice but comes with slippery glass noodles, juicy shredded chicken, and fragrant broth, which sings of ginger and garlic. It is a culinary marvel embracing Hawaiian, Chinese, and Japanese influences and deserves a taste-through-and-through by anyone!
So, if you are preparing for a traditional luau-style dinner party or just need something cozy, this recipe is easy enough for the whole family to make and flavor-packed to the max. This guide will show you step-by-step how to make chicken long rice the way it should be, with some helpful hints for the perfect pot along with cultural information.
What Is Chicken Long Rice?
Despite its inaccurate name, chicken long rice contains no actual rice. The “long rice” refers to mung bean vermicelli which is also called glass noodles, which become translucent when cooked. Together with slowly simmered chicken and ginger, it makes for a smooth aromatic stew-like meal that is light yet deeply satisfying.
What Are the Origins of Chicken Long Rice?
Chicken long rice came from Chinese immigrants to Hawaii. Locals would eventually adapt the dish with island ingredients and flavors over the years, making it one of those shared staples at Hawaiian celebrations served with kalua pork, poi, and lomi-lomi salmon.
Fun Fact: For many locals, chicken long rice is a luaus staple and considered a must-have comfort food.
What You Will Need
For this comfort food dish, you are definitely going to need a few pantry staples along with some specialty items which most Asian markets or bigger grocery stores will have.
Main Ingredients:
About 2 lbs chicken thighs (bone-in, skin removed for flavor)
6 cups chicken broth (low sodium preferred)
1 thumb-sized piece of fresh ginger (sliced thin)
4 cloves garlic (minced)
1 medium onion (sliced)
2 tablespoons soy sauce (or Aloha shoyu for a Hawaiian twist)
1 tablespoon sesame oil
Salt and pepper to taste
6 oz mung bean vermicelli noodles (aka cellophane or glass noodles)
2 stalks green onions (chopped for garnish)
How to Do Chicken Long Rice: Instructions
1 Simmer the Chicken
Put chicken thighs, sliced ginger, and onion into a large pot. Pour in chicken broth and boil. Once boiling, reduce heat and let it cook for 30 to 40 minutes until chicken is tender and shreddable.
Tip: Bone-in chicken adds a more flavorful broth but you can use boneless for convenience.
2: Prepare the Noodles
While your chicken simmers, soak mung bean noodles in warm water for 10-15 minutes until soft; drain and set aside. These noodles absorb a lot of flavor, so don’t skip the soaking step.
3: Shred Chicken
Remove chicken from pot, and using two forks, shred meat. Discard bones, then return meat to the pot.
4: Seasonings and Add Noodles
Heat minced garlic, soy sauce, sesame oil, and soaked noodles in the stock pot for another 5-10 minutes until the noodles are tender and well imbibed with the broth.
5: Garnish and Serve
Taste and adjust the seasoning with salt and pepper. Serve hot, garnished with chopped green onions.
A Most Loveable Long Rice Recipe with Chicken
- Simple Ingredients: Most in your pantry + a little exotic.
- Express Cooking: A great one-pot kind of meal perfect for those busy weeknights.
- Feastful Flavors: It’s the foretaste of the day of the initiation of traditional Hawaiian cooking.
- Adaptable: Add mushrooms, cabbage, or chili flakes to give it a tuntunininess.
Pointers for Successful Chicken Long Rice Recipe
Fresh Ginger Must Be Used
A fresh kick increases the flavor of such long rice. Hence, use fresh ginger, not the powdery one.
Soak, Don’t Boil, the Noodles
Mung bean noodles once boiled can become very soft, gooey, and mushy. A simple soak ensures crispy, chewy noodles.
The Marinade Tastes Better
The chicken long rice tastes even better the day after. Store in the fridge and reheat gently for the richest flavors.
Serving Suggestions
Chicken long rice goes well with other Hawaiian dishes. Some things to serve with it are:
- Kalua pig (slow-roasted pulled pork)
- Local favorite macaroni salad
- Lomi-lomi salmon
- Sticky white rice (despite really needing the effort in here-everyone thinks works.)
Frequently Asked Questions about Chicken Long Rice
-
Can I Make Chicken Long Rice Ahead of Time?
Well, definitely! It keeps for three days in the refrigerator. Simply warm it on low to keep the noodles from breaking apart.
-
Are Glass Noodles Gluten Free?
Yes, they are naturally gluten-free as mung bean vermicelli. Just make sure your soy sauce is gluten-free if you’re strictly into a GF diet.
-
Best Chicken Cut for This Recipe?
Bone-in thighs will yield the most flavor; however, boneless thighs will do just fine, and even chicken breast can be used in a pinch.
Where to Buy Mung Bean Noodles?
You can find mung bean noodles at:
- local Asian grocery stores,
- the international aisle of supermarkets,
- and online on Amazon or H Mart.
Nutrition (Approximate per Serving)
- Calories: 350
- Protein: 28g
- Carbohydrates: 25g
- Fat: 12g
- Fiber: 2g
Good and delicious, this dish ticks all the boxes for clean ingredients.
Summary:
Cooking this chicken long rice recipe is a lovely way to reminisce about the comforting flavors of Hawaiian cuisine. Whether you’re remembering a trip to the islands or looking for something comforting and unique, this dish brings warmth and joy with every bowl.
