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Chicken Long Rice

Chicken Long Rice is an essential part of Hawaiian Plate Lunch and is also offered separately on the menus of local restaurants. Many luaus include it.

Ingredients

2 cups chicken stock, preferably homemade

1 1/2 pounds bone-in chicken thigh

1 inch ginger root, crushed

2 ounces long rice (bean thread noodles), soaked in hot water until softened

2 green onions, cut into 1-inch long slivers

2 tablespoons chopped fresh cilantro leaves, optional

Hawaiian salt, lightly crushed, or kosher salt

Directions

Pour the chicken stock into a saucepan, add the chicken and the ginger and bring to a gentle boil over medium heat. Immediately cover the pan and remove from the heat. Let sit for 45 minutes.
Use a long fork or tongs to transfer the chicken to a work surface. Pull the meat from the bones, discard the bones and cut the meat into small pieces, about 1/4-inch wide and 1-inch long.
Drain the long rice, cut it into 4-inch lengths and stir into the chicken stock, along with the green onions, cilantro, if using, and cooked chicken. Simmer for 3 to 4 minutes or until the long rice has absorbed much of the stock and has a translucent sheen.
Use tongs to remove and discard the crushed ginger. Taste, season with salt and serve immediately.

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