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 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
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||33 g|
|Saturated Fat||9 g|
|Unsaturated Fat||14 g|
|Dietary Fiber||1 g|