Chicken long rice
Chicken long rice, from above
Non vegHawaii

Chicken long rice

Glass noodles and chicken in gingery broth. No rice involved, plenty of comfort.

50 minTime
33 gProtein each
mildSpice
Noodles called rice2 chapters · 1 min read

Make it your way

Grandma's wayGinger chicken broth with long rice noodles.
The original
361kcalsame
33 gproteinsame
1 gfibresame
50minutessame

Chicken long rice.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Chicken, curry cut (bone in chicken, small pieces)1 kg, bone in
Water1.5 litres
Gingera big thumb, sliced
Garlic3 cloves
Onion1 small
Sweet potato glass noodles (glass noodles, cellophane noodles)150 g mung bean vermicelli (long rice)
Dried shiitake mushrooms4, soaked
Soy sauce2 tsp
Spring onion (green onion, scallion)4, sliced
Saltto taste

Method

4 steps
  1. 1Simmer the chicken with ginger, garlic, onion and salt in the water for 30 minutes.
  2. 2Soak the noodles and mushrooms in warm water for 20 minutes. Cut the noodles into short lengths and slice the mushrooms.
  3. 3Lift out the chicken and shred it. Add the noodles, mushrooms and soy to the broth and simmer 10 minutes.
  4. 4Return the chicken, add spring onion and taste for salt.
Serve it like this

Serve in bowls with plenty of broth, sprinkled with spring onion, beside kālua pork and rice.

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Make it a meal

What goes with Chicken long rice: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Kālua pork360 min
On the side Hawaiian macaroni salad30 min
On the side Lomi lomi salmon25 min
A little snack Spam musubi30 min
To drink Sol kadhi40 min
Something sweet Haupia15 min
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