chicken long rice
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.
prep time
cook time
method
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yield
8 to 10 people
Ingredients
- 5 pounds chicken thighs, boneless, skinless, cut into bite size pieces
- 4 cups water
- 1 can 32 oz. chicken broth
- 1 - 4 inch piece of ginger root. julienned
- 1/2 cup soy sauce
- 2 tablespoons sugar
- 1 teaspoon pepper
- 21 ounces 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
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Step 1Clean 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.
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Step 2Lower the heat to a simmer and add the soy sauce, sugar and pepper. Simmer for 45 minutes.
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Step 3Turn the down to low and add in the long rice. Cover and let cook on low heat for 30 minutes.
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Step 4If the noodles soaks up the broth you can add a little more chicken broth.
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Step 5Serve hot over rice, or with "poi" taro, and garnish with chopped green onions.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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