Chicken Long Rice - Oceanian Recipe

Chicken Long Rice

🌍 Oceanian, Hawaiian (Chinese-influenced) Difficulty: ●●●○○

Brought to Hawaii by Chinese contract workers in the 1850s, chicken long rice became thoroughly adopted into Hawaiian plate lunch culture and luau tradition.

Ingredients

• 1 whole chicken, cut into pieces, or 800 g bone-in thighs
• 200 g cellophane noodles (bean thread noodles)
• 1 L chicken broth
• 30 g fresh ginger, sliced thin
• 4 cloves garlic, crushed
• 3 green onions, chopped
• 2 tbsp soy sauce
• 1 tsp salt
• 1 tsp sesame oil

Method

1. Soaking — Soak cellophane noodles in cold water for 20 minutes until pliable; drain.
2. Step 2 — In a large pot, combine chicken, broth, ginger, garlic, and salt.
3. Step 3 — Bring to a boil, then reduce heat and simmer 30–35 minutes until chicken is cooked through.
4. Removing — Remove chicken; shred meat from bones and return meat to pot.
5. Adding — Add drained noodles and soy sauce; simmer another 10–12 minutes until noodles are soft and have absorbed flavor.
6. Step 6 — Finish with sesame oil and green onions.
7. Serving — Serve in bowls as a soup or side dish.

Tags: chicken, cellophane noodles, chicken broth, fresh ginger, garlic · Source: Brittani's Almanac