CHICKEN LONG RICE

Jo Anne Sugimoto

By
@sugarnspicetedibears

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.


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Comments:

Serves:

8 to 10 people

Ingredients

5 lb
chicken thighs, boneless, skinless, cut into bite size pieces
4 c
water
1 can(s)
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken, Rice Sides
Regional Style: Asian
Other Tag: Quick & Easy