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Climber07 · 06-09-2008, 04:20 AM

Chicken Long Rice

2 1/2 lbs chicken thighs
3 quarts water
1 tbsp salt (Hawaiian sea salt if you can find it)
2-3 slices of fresh ginger
1 large white onion chopped
5 chicken bouillon cubes
8 oz long rice*
3 green onion stalks chopped

Put chicken into a five quart saucepan. Add two quarts of the water, the salt, and ginger. Bring to a boil, skim any foam that rises to the top of stock, lower heat, and simmer for forty minutes. Remove from heat and drain, saving broth. Remove meat from chicken, discarding bones. Shred meat and set aside. Put broth, onion, bouillon cubes and the remaining one quart water into saucepan. Bring to a boil. Add long rice, then lower heat and cook, covered for 5 minutes. Turn off heat and let stand about 30 minutes. With kitchen shears, cut long rice into approximately 3- or 4- inch lengths. Stir in chicken and heat briefly. Stir in green onions. Makes 6 to 8 servings.

*Long rice is different than long grain rice. Long rice or cellophane noodles are clear thin noodles made out of starch and used in Asian cuisine. You can learn more here: Cellophane noodles - Wikipedia, the free encyclopedia

This is the brand I normally use:

Modified recipe from Hawaiian Electric Company. Some people add shitake mushrooms but I find the woodsy flavor overpowers the dish. I prefer to keep it simple. This dish can be a little off putting for people who aren't used to the slippery texture of the noodles but I've found most people that enjoy Asian cuisine appreciate this dish. If you've ever eaten Japchae the texture of the noodles is very similar although Japchae noodles tend to be thicker.

The wikipedia article mentions that chicken long rice is served at luaus in Hawaii. This is definitely true as I can attest to the countless luaus I have gone to where the big vat (often cooked by the aunt with the least cooking skills) started the procession of food laid out buffet style. It is placed at the beginning of the buffet line so people have less room on their plate (and bellies) to eat the more expensive food.

06-09-2008, 04:20 AM	#122 (permalink)
Climber07 Junior Member Join Date: Nov 2007 Type: ISTP Posts: 18	Chicken Long Rice 2 1/2 lbs chicken thighs 3 quarts water 1 tbsp salt (Hawaiian sea salt if you can find it) 2-3 slices of fresh ginger 1 large white onion chopped 5 chicken bouillon cubes 8 oz long rice* 3 green onion stalks chopped Put chicken into a five quart saucepan. Add two quarts of the water, the salt, and ginger. Bring to a boil, skim any foam that rises to the top of stock, lower heat, and simmer for forty minutes. Remove from heat and drain, saving broth. Remove meat from chicken, discarding bones. Shred meat and set aside. Put broth, onion, bouillon cubes and the remaining one quart water into saucepan. Bring to a boil. Add long rice, then lower heat and cook, covered for 5 minutes. Turn off heat and let stand about 30 minutes. With kitchen shears, cut long rice into approximately 3- or 4- inch lengths. Stir in chicken and heat briefly. Stir in green onions. Makes 6 to 8 servings. *Long rice is different than long grain rice. Long rice or cellophane noodles are clear thin noodles made out of starch and used in Asian cuisine. You can learn more here: Cellophane noodles - Wikipedia, the free encyclopedia This is the brand I normally use: Modified recipe from Hawaiian Electric Company. Some people add shitake mushrooms but I find the woodsy flavor overpowers the dish. I prefer to keep it simple. This dish can be a little off putting for people who aren't used to the slippery texture of the noodles but I've found most people that enjoy Asian cuisine appreciate this dish. If you've ever eaten Japchae the texture of the noodles is very similar although Japchae noodles tend to be thicker. The wikipedia article mentions that chicken long rice is served at luaus in Hawaii. This is definitely true as I can attest to the countless luaus I have gone to where the big vat (often cooked by the aunt with the least cooking skills) started the procession of food laid out buffet style. It is placed at the beginning of the buffet line so people have less room on their plate (and bellies) to eat the more expensive food.