Chicken Long Rice (Chicken long rice)

Name: Chicken Long Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: United States
Ingredients: 800 g chicken thighs; 150 g mung bean glass noodles, soaked; 5 cm ginger, sliced, 3 garlic cloves; 1.5 l chicken broth; 4 dried shiitake, soaked and sliced (optional); 4 spring onions, salt

Overview

Chicken long rice is a Hawaiian soup of chicken and glass noodles. Chicken thighs are simmered with plenty of ginger and garlic to make a clear, warming broth, then shredded and returned to the pot with soaked mung bean noodles, which the islanders call long rice. The noodles soak up the broth and turn translucent and slippery. It is finished with spring onions and sometimes shiitake mushrooms. It is mild, comforting and often eaten as a side dish at large gatherings, alongside rice, poi and other Hawaiian foods.

History

The dish was brought to Hawaii by Chinese immigrants who came to work on the sugar plantations in the nineteenth century. Despite its Chinese roots it became a standard part of the Hawaiian lūʻau feast and plate lunch menus. Today it is also made at home and in restaurants across the islands, and it is a familiar comfort food for many families in Hawaii.

Main ingredients

Chicken thighs, mung bean glass noodles, ginger, garlic, spring onion, chicken broth. The soup is built on ginger chicken broth and is usually served hot. Diet: contains meat; usually gluten-free.

Explore: Bean soups · Chicken soups · Noodle soups · More soups from United States

Recipe outline serves 4 · ~55 min

Ingredients

800 g chicken thighs
150 g mung bean glass noodles, soaked
5 cm ginger, sliced, 3 garlic cloves
1.5 l chicken broth
4 dried shiitake, soaked and sliced (optional)
4 spring onions, salt

Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.