Chicken Long Rice is a delicious and flavorful dish that originates from Hawaiian cuisine. It features tender chicken, translucent bean thread noodles (or spaghetti), and a savory sauce with hints of ginger, garlic, and soy. This dish offers a satisfying combination of textures and flavors, making it a favorite among both locals and visitors in Hawaii. Let’s delve into the history and story behind this delightful dish and explore the recipe in detail.

Chicken Long Rice has its roots in Chinese cuisine, specifically the traditional Chinese noodle dish called “Long Rice” or “Longevity Noodles.” When Chinese immigrants settled in Hawaii in the late 19th and early 20th centuries, they brought with them their culinary traditions and adapted them to incorporate local ingredients. Over time, Chicken Long Rice emerged as a fusion of Chinese and Hawaiian flavors, becoming a beloved dish in the Hawaiian cuisine repertoire.

The name “Long Rice” comes from the appearance of the bean thread noodles used in the dish. These noodles resemble long, translucent strands, symbolizing longevity and good fortune in Chinese culture. The dish is often served at special occasions and celebrations, such as birthdays and weddings, as a way to wish for long life and prosperity.

PREP: 20 MIN. + MARINATING

COOK: 15 MIN.

MAKES: 4 SERVINGS

INGREDIENTS

• 1 tablespoon minced fresh gingerroot
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 garlic clove, minced
• ¼ teaspoon pepper
• 4 tablespoons reduced-sodium soy sauce, divided
• 2 pounds boneless skinless chicken thighs, cut into strips
• 5 ounces uncooked bean thread noodles or spaghetti
• 1 tablespoon canola oil
• 1 cup chicken broth
• 2 cups sliced fresh mushrooms
• 1 green onion, thinly sliced

INSTRUCTIONS

1. In a large resealable plastic bag, combine minced gingerroot, sesame oil, sugar, minced garlic, pepper, and 2 tablespoons of soy sauce.
2. Add the chicken strips to the bag, seal it, and turn to coat the chicken with the marinade. Refrigerate the bag for at least 1 hour to allow the flavors to infuse into the chicken.
3. While the chicken marinates, place the bean thread noodles (or spaghetti) in a large bowl and cover them with water. Let them stand for about 30 minutes or until the noodles become translucent and softened. Drain the noodles and, if using spaghetti, cook it according to the package instructions until al dente, then drain.
4. Heat canola oil in a large skillet over medium-high heat. Add half of the marinated chicken mixture to the skillet and stir-fry it for about 4-6 minutes or until the chicken is no longer pink. Remove the cooked chicken from the pan and set it aside. Repeat this step with the remaining half of the chicken mixture.
5. In the same skillet, combine chicken broth, sliced mushrooms, and the remaining soy sauce. Bring the mixture to a boil.
6. Add the drained noodles and cooked chicken to the skillet. Cook and stir the mixture until the noodles become tender and well-coated with the flavorful broth.
7. Remove the skillet from the heat and sprinkle the dish with thinly sliced green onions for garnish.
8. Serve the Chicken Long Rice hot and enjoy its delightful flavors and textures.

Chicken Long Rice is a satisfying and comforting dish that beautifully combines Chinese and Hawaiian culinary influences. Whether enjoyed on special occasions or as a flavorful weeknight meal, this dish offers a taste of Hawaiian culture and cuisine.