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August 2005


Chicken Long Rice

By Jodi Leone


My favorite Hawaii-type comfort food is chicken long rice.  Whenever I feel "under-the-weather," I try to muster up the energy to go to the store to buy the ingredients.  I have a recipe from my mom that I think the original came from my grandfather Papa's recipe.  It reminds me of many happy evenings eating at Nana and Papa's dining table.  This recipe has a small amount of tomato sauce in it just for color so it doesn't taste tomatoey.  This recipe will feed 3 people (with some leftover) as a main dish.

(2) lbs boneless skinless chicken thighs, cut into 1" pieces
(3) cloves fresh garlic, crushed
(1) 8oz can of tomato sauce
(3) 3/4" thick slices fresh ginger, crushed
(1) medium white onion, cut into eighths
(5) bundles long rice (this may be called "bean thread" in the store)
(3) 14oz cans chicken broth, and 1 or 2 extra cans
salt to taste
pepper to taste

In large pot, brown chicken in oil with garlic
Add tomato sauce, allow sauce and chicken to cook until sauce bubbles
Add ginger and onion
Boil water in another large pot and cook long rice for 2-3 minutes or until long rice is flexible and soft
Drain and rinse long rice with cold water
Cut long rice into 6" pieces
Add long rice to chicken
Add 3 cans chicken broth
Add salt and pepper to taste

Simmer to allow long rice to heat up. If long rice soaks up all the liquid, add more chicken broth. You can garnish individual portions with chopped green onions before serving (Nana says don't add green onions while cooking as they will make the dish sour rapidly.)

Jodi Leone was born in Hilo, Hawai`i and graduated from Hilo High School . She now lives in Sunnyvale, California with her husband Jason, whom she first met in the first grade at Kaumana School, and their son Dylan.





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