If you’ve been to a luau, chances are you’ve had Chicken Long Rice. If you loved it, here’s a little recipe that will take you back.
If you’ve been to a luau, chances are you’ve had Chicken Long Rice. Hawaii is a delightful melting pot of the cultures and flavors of the Pacific Rim and beyond. As a child growing up on the Hamakua Sugar Plantation, I always looked forward to my dad bringing home a plate of leftovers from the Friday pau hana (after work) parties. And almost always the plate included Chicken Long Rice.
Though the name suggests it, there is no “rice” in this age-old Chinese dish, but rather Mung bean thread noodles. It’s a comforting meal, quick to assemble and a great choice for anyone avoiding gluten or grains. Mung bean thread noodles, bamboo shoots and dried Shiitake mushrooms can be found at most larger grocery chains and at Asian markets.
Make a double batch and freeze the leftovers for a quick meal another day.
Chicken Long Rice
PREP TIME: 30 minutes
COOK TIME: 15 minutes
Soak 1/4 ounce dried SHIITAKE MUSHROOMS in 1 cup hot water for 30 minutes.
Soak 5 ounces MUNG BEAN THREAD NOODLES in a large bowl of warm water for 30 minutes.
In a large wok or pot over high heat, stir-fry for one minute:
2 tablespoons OIL
2 cloves GARLIC minced
1/4 medium ONION thinly sliced
2 tablespoons GINGER minced
Add and stir-fry until meat is just cooked through:
1-1/2 pounds organic CHICKEN TENDERS thinly sliced across the grain
1/2 teaspoon SEA SALT
1/8 teaspoon BLACK PEPPER
Add and simmer for 5 minutes:
3 cups CHICKEN BROTH
Soaked SHIITAKE MUSHROOMS sliced and the SOAKING WATER
Soaked BEAN THREAD NOODLES
Add and simmer 3 more minutes:
2 medium CARROTS peeled and finely shredded
1 cup thinly sliced PURPLE CABBAGE
1/2 cup matchstick BAMBOO SHOOTS
Top each individual bowl with lots of thinly sliced green onion and serve.
Now, how about dessert! What about some gluten-free, dairy-free Cocoa Bean Cookie Truffles—just like the Oreo® truffles you used to eat!