CHICKEN LONG RICE

A typical dish served in Hawai'i today, it was actually adopted from the Chinese immigrants in the nineteenth century, and today it is a staple in the culinary melting pot that has contributed to the variety of ethnic foods in the Islands. Either served deboned at luau's (local Hawaiian feasts), or as a main course -- deboned or in small pieces. The long rice, which is actually the local term for Chinese bean thread has a deliciously translucent slippery texture.

Ingredients 1 Island Chicken (fryer or roaster) around 2 lbs. 2 Bundles long rice 3 Fresh garlic cloves 2 cans chicken broth (or chicken stock from reserve) Olive oil

1 carrot diced longwise and/or celery stalk Ginger root, small portion, grated and chopped 1 quartered Maui onion Green onions Chili pepper water and/or chili flakes 8 shiitake mushrooms

Procedure

Cut chicken into 8 or 10 pieces and lightly brown in cast iron or baked enamal pot, add onions, crushed garlic cloves, add grated and chopped ginger root, add one can chicken broth. Let simmer 40 minutes, adding the carrot and or celery 15 minutes before.
Soak long rice in water at least 45 minutes (it tends to soak up liquid), and in a separate bowl soak shiitake mushrooms for 30 minutes.
Add these to simmering chicken after 30 minutes, then add the second can of chicken stock.
Add a little chili pepper * water and salt if needed.
Serve with chopped green onion in soup plates.

© 2012 sfmiller