Chicken Long Rice is a staple at most Hawaiian Luaus where it is served as a side dish. It’s a favorite island comfort food, something in between Chicken Noodle Soup and Chicken Stew, and usually eaten with steamed white rice.
Chicken long rice uses clear bean thread noodles. Those are noodles made with mung bean starch and are thin and clear. They’re also called Chinese Vermicelli, Cellophane Noodles, or Glass Noodles. You can buy them at any Asian Market.
The dish is pretty much the same as its Filipino counterpart called Sotanghon. Both originated in China and was brought over to the Hawaiian islands by Chinese and Filipino immigrants. Whatever its origins it’s one of my favorite go to comfort food. Best of all it’s super simple to make. It’s great on chilly or rainy days and wonderful when you have a slight cold. Try it out next time you’ve a yen for Chicken Soup!
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Chicken Long Rice
5-6 Chicken thighs with bone and skin
1 Tbs. Oil
1 Tbs. Fresh grated ginger root
1 Tbs. minced garlic
1 Cup Chicken Stock
1 Tsp. Salt
2 Tbs. Soy Sauce
1 Package Bean Thread Noodles
1/4 Cup chopped green onions
2 cloves garlic thinly sliced (optional)
1/2 Tbs. Oil (optional)
Heat oil in a stock pot.
Saute garlic and chicken thighs until thighs start to turn yellow.
Add enough water in the pot to cover the chicken with water.
Add chicken stock, ginger, and salt.
Simmer until chicken is very well cooked and falling off the bone.
Remove chicken skin and bones. Discard skin and bone. Shred chicken meat into large pieces and return to pot.
Add noodles, soy sauce, and 3/4 of the chopped green onions.
Stir and cook until noodles are soft and transparent.
*Optional – fry garlic slices in 1/2 tbs. oil until they turn brown. Drain on paper towels.
Remove from heat and garnish with remaining with remaining green onion. Garnish with fried garlic.