|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken Long Rice is a staple of a Hawaiian luau, originating 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 are also known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles and are a type of transparent noodle made from starch and water. They are generally sold in dried form, soaked to reconstitute.
- 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)
- 1 1/2 teaspoons sugar
- 1/8 teaspoon pepper
- 2 tablespoons vegetable oil
- 6 to 8 ounces sliced mushrooms
- 2 to 4 chopped green onions
- 10 ounces long rice (cellophane noodles)
- 8 ounces 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 is no longer 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.