1861-1900 - Native Hawaiian and Chinese immigrant cooks shaping Hawaii luau cooking

Chicken Long Rice

Name: Chicken Long Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1 pound boneless, skinless chicken thighs or breasts; 8 ounces mung bean noodles; 6 cups chicken broth; 2 cloves garlic, minced; 1 tablespoon ginger, minced; 2 green onions, sliced; 2 tablespoons soy sauce; 1 tablespoon vegetable oil; Salt and pepper to taste

Chicken Long Rice is a comforting Hawaiian side featuring clear mung bean noodles simmered in chicken broth with shredded chicken, garlic, and ginger. This dish evolved through Hawaiian local and immigrant communities, reflecting influences from Asian and Portuguese-American cuisines and becoming a staple at family gatherings.

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Difficulty

Medium

Prep time

10 minutes

Cook time

30 minutes

Total time

40 minutes

Servings

Region

Hawaii sugar plantation communities

Era introduced

1861-1900

Introduced by

Native Hawaiian and Chinese immigrant cooks shaping Hawaii luau cooking

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The Story

Chicken Long Rice developed in Hawaii through a fusion of immigrant cuisines, particularly Asian and Portuguese. Combining traditional Asian clear mung bean (cellophane) noodles with chicken broth and seasonings, it became a beloved comfort side dish served at Hawaiian gatherings, luaus, and family meals. This cross-cultural dish exemplifies the melting pot of Hawaii's culinary heritage, blending textures and flavors to suit local tastes over many decades.

Ingredients

1 pound boneless, skinless chicken thighs or breasts
8 ounces mung bean noodles
6 cups chicken broth
2 cloves garlic, minced
1 tablespoon ginger, minced
2 green onions, sliced
2 tablespoons soy sauce
1 tablespoon vegetable oil
Salt and pepper to taste

Equipment

Large pot
Skillet
Cutting board
Chef's knife
Measuring cups and spoons

Directions

Soak mung bean noodles in warm water until softened, about 10 minutes; drain and set aside.
Heat oil in pot over medium heat; saute garlic and ginger until fragrant.
Add chicken and cook until no longer pink, then add chicken broth and soy sauce.
Bring to a boil, reduce heat and simmer until chicken is cooked through, about 15 minutes.
Remove chicken, shred it, and return to pot.
Add softened noodles and cook 2-3 minutes more to heat through.
Season with salt and pepper.
Garnish with sliced green onions and serve warm.

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