Hawaiian Chicken Long Rice, Ono Luau Style

I have a weakness for the kitchen; it is unquestionably my favorite space in the house. Fortunately, I enjoy eating as well—after all, who doesn’t? While dining at fine restaurants and stopping by your favorite fast food joint to grab that mouthwatering burger with lots of cheese are both enjoyable, there’s something about having a home-cooked meal that generally makes everything better.

Uncover how to prepare this side dish of Hawaiian-style chicken long rice, which is typically served at luaus. This is a tasty and easy recipe to prepare for dinner or a special event.

I’ve seen chicken long rice served as a side dish at potlucks, luaus, and festivities. However, because it contains all the components of soup, noodles, and chicken, I also like it as a main dish.
There are two common methods for making chicken long rice. Some people tend to add more soup. Others, tend to however, making it a bit drier.

I personally like it in the middle, not too much soup but not do dry lol.
It is still wonderful and unquestionably classic food here in the Hawaiian Islands, regardless of how it is made.

The recipe is basic and just requires a few basic ingredients, such as chicken, bean thread noodles, and chicken broth.

Ingredients

• 32 ounces chicken broth
• 3 tablespoons soy sauce
• 3 cloves garlic minced
• 2 tablespoons ginger peeled and grated
• 1 teaspoon sugar
• 1 pound chicken thighs boneless, skinless
• 8 ounces bean thread noodles (aka glass noodles)
• 1/4 cup green onion sliced
• Hawaiian sea salt (optional, to taste)

Add the sugar, ginger, garlic, soy sauce, and chicken broth to a large stockpot.
When boiling, add the chicken thighs. For thirty to forty minutes, simmer over low heat.

Meanwhile, put the bean thread noodles in a big bowl and cover them with warm water. Enough to completely envelop the noodles. All you want is for them to begin relaxing. Keep aside until the chicken and broth are cooked through.

Using a slotted spoon, take the cooked chicken from the liquid (do not throw away the broth) and shred it. After removing any fat or foam from the soup, add the chicken back to it.

After adding the noodles to the broth, boil it for a further five minutes, or until the noodles are transparent and soft. If you like your noodles to be more “soupy,” add extra chicken broth.
To taste, add extra soy sauce, and top with green onions.

Typically, lomi lomi fish, poi, rice, and kalua pig are served with chicken long rice, or even a lau lau.  If my chicken long rice seemed soupy, I would always eat it with extra rice.

You can substitute homemade or low-sodium stock combinations for chicken broth.
Three tablespoons or so of soy sauce
three finely chopped garlic cloves
Ginger root, sliced fresh, two tablespoons. Peel and grate the pieces of ginger.
A single tsp of sugar
For this meal, boneless chicken thighs are an excellent choice. It’s easy to make and use shredded chicken thighs. Shred the meat once it’s cooked in an instant pot or your slow cooker. Buying a prepared rotisserie chicken also makes a great option for the shredded chicken. Break the cooked chicken into small pieces and add it to the noodles.
Bean thread noodles are another name for translucent noodles.
Green onion: Use kitchen shears to chop many onions at once.