Chicken Long Rice
March 13: National Chicken Noodle Soup Day
Whether found at the fanciest luau or in a humble Hawaiian home, chicken long rice is the islands’ comfort food equivalent of chicken noodle soup. Ironically, the “rice” in this dish is actually bean thread (also known as cellophane noodles for their transparency). The taste is similar to tinolang manok without the noodles. The hot gingery broth helps relieve congestion, the chicken provides protein and mushrooms are full of vitamins, making this textured noodle soup a healthy option.
For National Chicken Noodle Soup Day, try a dish with a tropical twist and make some chicken long rice. Aloha!
- 4-5 bunches of long rice
- 5-6 dried shiitake mushrooms
- 2 large chicken breasts
- 2 cloves garlic, peeled and crushed
- 1 tablespoon oil
- 4-6 cups water
- salt and pepper to taste
- 1 2-inch piece ginger, crushed
- 2 cubes chicken bouillon
- 1 stalk green onions, chopped (optional garnish)
In a large dish, pour boiling water to cover the long rice. Soak until soft, at least 30 minutes. Cut into shorter pieces. Drain before using. In a shallow dish, pour boiling water to cover the dried shiitake mushrooms. Soak until soft, at least 30 minutes. Remove from the water, squeeze out excess liquid and slice the mushrooms. Set aside.
While the noodles and mushrooms are being hydrated, chop the chicken and ginger. Heat the oil on medium high and sauté the garlic cloves. Add the chicken and cook until lightly browned. Pour the water to cover the chicken and bring to a boil. Season with salt and pepper.
Lower the heat, add the bouillon cubes and ginger, cover and simmer for 30 minutes to let the flavors develop. Add the mushrooms. Gently stir in the noodles and cook on medium heat for another 10 minutes. Discard the ginger and garlic. Ladle into soup bowls. Garnish with chopped green onions. Serve hot with chopsticks and a soup spoon.
- Season the broth with a tablespoon of soy sauce, oyster sauce or hot sauce (optional).
- Search our blog for other soup recipes.