Hawaiian Chicken: How to make chicken Long Rice Recipe | FoodFunia

Delicious Chicken Long Rice Recipe made in a traditional Hawaiian style from Bean Noodles, a popular dish at Hawaii Luaus.

Ingradiant Recipe:

3lbs skinless chicken thighs
4 cups chicken stock
4 cups water
4 chicken bouillon cubes
2 cups dry shiitake mushrooms
1/2 cup sliced ginger
2 teaspoons salt
4 ounces of bean thread noodles

Peel and clean ginger, slice ginger into 1/4” slices, smash with the back of your knife to release juices. Set aside

In a bowl, add dried shiitake mushrooms and cover with warm water for 1 hour. After the hour has passed, drain and slice shiitake mushrooms into 1/4” slices. Set aside.

Reconstitute the bean thread noodles in a bowl of cold water.

In a large pot, combine chicken thighs, chicken stock, water and ginger. Bring to a boil, add shiitake mushroom, cover and reduce heat to medium low. Simmer for an hour or until chicken thighs are tender and falling off the bone. Remove the bones from the chicken meat, the bones should be easy to remove from the chicken when its tender. If you don’t mind the bones, keep them in.

Add chicken bouillon cubes, let it dissolve and taste for seasoning. You might need to add some salt or not. I usually add 2 teaspoons and go from there.

Turn off heat and add bean thread noodles. Let it sit for 1/2 hour to 45 minutes before serving. The noodles will absorb all the broth and become thicker. Add sliced green onions and serve!

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