Chicken Long Rice is a staple of a Hawaiian luau,
Chicken Long Rice, actually originated in China but was brought to the islands with Chinese immigrants in the 19th century.
In addition to the chicken the main ingredient is the long rice. Long rice is actually a type of Chinese noodle often referred to as cellophane noodles.
Cellophane noodles also known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles) are a type of transparent noodle made from starch and water.
They are generally sold in dried form, soaked to reconstitute. They are called "cellophane noodles" or "glass noodles" because of their appearance when cooked, resembling cellophane.
- 3 pounds boneless, skinless chicken cut into small pieces or strips
- 6 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons minced fresh ginger
- 3 cloves garlic, minced
- 1½ teaspoons sugar
- dash pepper
- 2 tablespoons vegetable oil
- 6-8 oz. sliced mushrooms
- 2-4 chopped green onions
- 10 oz. long rice (cellophane noodles)
- 8 oz chicken broth
Combine 2 tablespoons soy sauce, sesame oil, ginger, garlic, sugar and pepper to create a marinade. Add the chicken and refrigerate at least 1 hour.
Cover and soak long rice in cold water for 30 minutes. Cut into eight lengths. (Smaller lengths can be used based on preference.)
Place a large skillet or wok over high heat. When hot add vegetable oil and marinated chicken. Cook until chicken no longer is pink, turning often.
Reduce heat and add mushrooms, green onions, long rice, chicken broth and remainder of soy sauce. Simmer until hot, stirring often - about 3 minutes.
Note - Long rice requires very little cooking time. It absorbs liquid very easily and can easily break down if cooked too long.
This alternative recipe is provided by the Polynesian Cultural Center in Laie, Hawaii.
Sometimes called thread or bean noodles, they are boiled and served hot with pieces of chicken. You may also want to try this over a little white rice, with soy sauce. Another popular dish at all Hawaiian luaus This recipe yields 4 servings:
- Chicken thighs, 2 lbs
- Round Onions, 1 each
- Long Rice (bean thread), 1 pkg
- Chicken Base, 2 tbsp
- Ginger, crushed, 2 tbsp
- Garlic Powder, 1 tsp
- Ground Ginger, 1 tsp
- Water, to cover chicken
1. In a pot, parboil chicken until soft; save broth for later use; run chicken under cold water and shred into large container.
2. In another large container or mixing bowl, soak long rice in hot water until soft; drain water and cut long rice (with a scissors).
3. Add water, chicken base, ginger, onions and seasonings to shredded chicken; Bring to a boil.
4. Add Long rice and simmer until soft. Once again note that long rice requires very little cooking time. It absorbs liquid very easily and can easily break down if cooked too long.
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