chicken long rice
No Image
This is a popular dish served at luaus. It is a combination of several similar recipes from Local Kine Recipes (a Hawaiian educational site) and Ethnic Foods of Hawai'i by Ann Kondo-Corum, a high school librarian in Hawaii who compiled the book after so many students asked her for traditional Hawaiian ethnic recipes.
►
yield
6 -8
prep time
10 Min
cook time
1 Hr 30 Min
method
Stove Top
Ingredients For chicken long rice
-
2 1/2 - 3 lbchicken pieces
-
3 qtwater
-
1 Tbspsalt
-
1 1/2 Tbspginger, peeled and crushed
-
1 lgonion, finely chopped
-
5chicken bullion cubes (or equiv. granules)
-
8 ozlong rice (bean thread noodles
-
3green onions, sliced
How To Make chicken long rice
-
1Soak bean thread noodles /long rice in water to soften. Use kitchen shears to cut the threads into approximately 3-4 inch pieces.
-
2Put chicken into a large pot. Add two quarts of the water, the salt and ginger. Bring to a boil, skim the foam off, lower heat, and simmer for about 40 minutes to an hour or until meat falls away from the bones. Remove from heat and drain, saving broth. Remove meat from chicken, discarding bones and skin. Shred meat and set aside.
-
3Put broth, onion, bouillon cubes and the remaining one quart water into saucepan. Bring to a boil.
-
4Add shredded chicken and soaked long rice, then lower heat and cook, until about half the broth has been absorbed by the long rice.
-
5Sprinkle with green onions before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Chicken Long Rice:
ADVERTISEMENT
ADVERTISEMENT