To me, Chicken Long Rice is the most underrated luau food. Every one knows Kalua Pork, Mac Salad, Spam Musubi, even Haupia. Every tourist style luau on the islands have chicken long rice but it’s always overlooked. Which is such a shame because it is delicious! It is one of my comfort foods. Also, like lots of my other recipes, it’s a great way to use up a leftover rotisserie chicken. I just make a pot of my Asian Chicken Stock and pick off any meat left on the chicken, add some sweet potato vermicelli noodles and mushrooms, that’s basically it. Authentic Hawaiian in under 30 minutes, with leftovers! This dish was brought to Hawaii from Chinese immigrants who introduced Hawaii to Cellophane Noodles (Glass noodles, bean thread noodles, or Chinese vermicelli). There is something so special about sweet potato vermicelli noodles, anything that they’re in, I’m going to eat it. They’re chewy, slippery and pick up any flavor that you add them into. My grandma used them in a lot of her cooking which is why I probably use them a lot and that they are total comfort food for me. Chicken long rice is a great side to a good plate lunch, you can cut some of the noodles out and have it be brothy like a chicken soup which is best served over rice, or as a main dish with a side of sautéed cabbage and rice.
Chicken Long Rice: Yield: 6 Servings
4oz Cooked Sweet Potato Glass Noodles
1 Boneless Skinless Chicken Breast
1/2 Onion, sliced 1/4in thick
1c Shiitake Mushrooms, de-stemmed and sliced
1 package of Clamshell Asian mushrooms
2-4 c Asian Chicken Stock (depending on how brothy you want it.)
3 cloves Garlic, minced
1/2 bunch Green Onions, sliced thin
1/4c Soy Sauce
5-6 dashes of Fish Sauce
To Start: Boil the noodles following the package directions in salted water. If you’re using raw chicken breast in some Asian chicken stock boil the breast until cooked through, then shred and use the stock for this dish.
Alternatively: To make broth from a rotisserie chicken cover the carcass with water add, whole onion a 2in chunk of ginger sliced and smashed, and 4 cloves of garlic, bring to boil then let simmer about an hour or until remaining meat is falling off the bone. Remove the chicken from the broth and let cool before picking any meat off the bones, strain broth discarding any ginger, onion, or garlic pieces. Place broth back to the pot season with Soy Sauce and salt before moving on with this recipe.
Step One: In a frying pan with a little oil and salt, sauté onions until tender, remove from pan and set aside.
Step Two: Sauté Mushrooms in batches with a little oil and salt, to ensure that every mushroom was browned, removing as they’re done.
Step Three: Sauté Garlic for a second in oil then add stock, noodles, onions, chicken, mushrooms, soy sauce to the pan then season with the fish sauce, adding more if needed.
Step Four: Allow most of the liquid to absorb into the noodles if it is too dry add more stock if too much liquid then let it cook a little more. There should only be enough liquid to coat the noodles with a little in the pan. Or add more broth if you are making it into a soup.
Finishing: Once the liquid level is right, remove from pan onto a nice plate and garnish with the green onions. This is a perfect luau dish!