Luau Style Chicken Long Rice Recipes

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CHICKEN LONG RICE (HAWAIIAN-STYLE CHICKEN SOUP)



Chicken Long Rice (Hawaiian-Style Chicken Soup) image

This is my favorite dish of all time. This is also a great winter comfort food and great for flu season. Serve over steamed rice.

Provided by Antonio

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 13

1 (16 ounce) package bean thread vermicelli noodles
warm water, as needed
3 chicken breasts, or more to taste
water, to cover
1 quart chicken broth
1 small onion, sliced thin
3 cloves garlic, chopped
3 slices fresh ginger, chopped
1 tablespoon patis (Philippine-style fish sauce)
1 tablespoon soy sauce
3 bay leaves
salt and ground black pepper to taste
2 cups chopped bok choy

Steps:

  • Put bean thread noodles in a large bowl. Pour enough warm water over the noodles to cover by an inch. Soak noodles until softened, about 15 minutes; drain. Cut noodles into shorter lengths as desired.
  • Put chicken breasts in a large pot with enough water to cover by a few inches; bring to a boil and cook chicken until until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken breasts to a cutting board and shred into strands with 2 forks; return shredded chicken to the pot of boiling water.
  • Pour chicken broth into the pot and reduce heat to medium-high; add onion, garlic, ginger, fish sauce, soy sauce, and bay leaves; season with salt and pepper. Bring liquid again to a boil and add the bean thread noodles; cook at a boil until the noodles are translucent, about 5 minutes.
  • Stir bok choy into the liquid; cook just until the leaves wilt slightly, 1 to 2 minutes.

Nutrition Facts : Calories 563.1 calories, Carbohydrate 29.4 g, Cholesterol 50.6 mg, Fat 20.8 g, Fiber 0.8 g, Protein 70.6 g, SaturatedFat 0.5 g, Sodium 1532.9 mg, Sugar 2.4 g

CHICKEN LONG RICE



Chicken Long Rice image

We made this tasty dish for our Hawaiian Luau. "Long rice" is not rice, but cellophane noodles made from mungbean flour, also known as bean threads. This recipe starts with marinading the chicken for an hour, which I've included in the prep time; but once you start cooking, the dish takes very little time to make. Please note that the bean threads absorb water very quickly and require very little cooking time. If they are cooked too long, they will break down.

Provided by Annisette

Categories     Chicken

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 lbs boneless skinless chicken (cut into small pieces)
6 tablespoons soy sauce, divided
1 tablespoon sesame oil
2 tablespoons fresh ginger, minced
3 garlic cloves, minced
1 teaspoon sugar
1 dash fresh ground black pepper
2 tablespoons oil
6 -8 ounces mushrooms, sliced
3 -4 green onions, chopped
10 ounces bean thread noodles (cellophane noodles)
8 ounces chicken broth

Steps:

  • Make marinade: In bowl, combine 2 tablespoons of the soy sauce, sesame oil, ginger, garlic, sugar and pepper.
  • Add chicken to the marinade and refrigerate for at least 1 hour.
  • Cut bean threads into 8ths and soak them in cold water for 30 minutes.
  • Heat large skillet or wok over high heat. Add oil and the marinated chicken. Cook, turning often, until chicken is no longer pink.
  • Reduce heat. Add mushrooms, green onions, bean threads (drained), chicken broth, and remainder of the soy sauce.
  • Simmer until hot, stirring often, about 3 minutes. Be careful not to overcook the bean threads.

Nutrition Facts : Calories 518.1, Fat 13.1, SaturatedFat 2.3, Cholesterol 145.6, Sodium 1401.8, Carbohydrate 44.9, Fiber 0.9, Sugar 1.9, Protein 52.2

HAWAIIAN LUAU FRIED RICE



Hawaiian Luau Fried Rice image

This Hawaiian Fried Rice is the perfect summer side dish recipe.

Provided by Elyse

Yield 6-8

Number Of Ingredients 11

6 cups basmati rice (cooked)
1/2 cup unsweetened shredded coconut
2 Tablespoons vegetable oil
1 onion (diced)
1 teaspoon grated ginger
1 red bell pepper (diced)
1 cup diced cooked ham
2 cups fresh pineapple (cubed)
1 Tablespoon sesame oil
1 Tablespoon soy sauce
2 Tablespoons diced green onion

Steps:

  • Cook rice according to package directions for 6 cups cooked rice; set aside.
  • Add shredded coconut to a pan over medium-high heat. Stir constantly until coconut begins to turn golden brown.
  • Remove coconut completely from the pan; set aside.
  • Using the same pan over medium-high heat, add vegetable oil, onion, ginger, bell pepper and ham and sauté until ham begins to turn golden brown and red pepper and onion are tender.
  • Add cooked rice, pineapple, sesame oil, soy sauce and toasted coconut to the pan and cook, stirring constantly, until heated through and well combined.
  • Remove from heat.
  • Serve and garnish with green onion.

Nutrition Facts : Servingsize 1 serving, Calories 5033 kcal, Fat 68 g, SaturatedFat 49 g, Cholesterol 0 mg, Sodium 1182 mg, Carbohydrate 965 g, Sugar 11 g, Protein 102 mg

CHICKEN LUAU



Chicken Luau image

This modern version of a Hawaiian recipe combines chicken with spinach and coconut milk. A more traditional recipe for this dish would use taro leaves instead of spinach, and additional cooking time. You may also try making this recipe with two teaspoons fresh ginger, sliced, in place of the garlic, or in addition to the garlic. Taken from a Hawaiian tourist web site.

Provided by treehuggingmom

Categories     Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs chicken breasts, boneless and skinless
2 tablespoons peanut oil (or substitute sesame or macadamia oil)
2 teaspoons minced garlic
4 cups chicken stock
3 (10 ounce) boxes spinach, thawed (frozen whole-leaf spinach)
1 1/2 cups coconut milk
4 cups cooked rice

Steps:

  • Remove bones and skin from chicken breasts and cut meat into 1 inch cubes.
  • Heat oil and saute chicken until lightly browned; add garlic and saute one minute.
  • Pour chicken stock over the browned meat and garlic, and simmer 10 minutes or until chicken is tender.
  • Drain the thawed spinach, then stir spinach and coconut milk into the chicken mixture. Simmer five minutes.
  • Serve with rice.

CHICKEN LONG RICE



Chicken Long Rice image

Categories     Chicken     Ginger     Mushroom     Pasta     Side     Spring     Simmer     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 10

6 (1/4-inch-thick) slices fresh ginger, peeled
2 garlic cloves, peeled
2 cups chicken stock or low-sodium chicken broth
3 cups water
3/4 pound chicken thighs (with bone)
1 teaspoon salt
6 dried shiitake mushrooms (1/2 ounce)
2 cups boiling-hot water
3 1/2 to 4 ounces bean thread (cellophane) noodles *
6 scallions

Steps:

  • Smash ginger and garlic with flat side of a heavy knife, then combine with stock and 3 cups water in a 4-quart heavy saucepan. Simmer, uncovered, 5 minutes. Remove skin and excess fat from chicken thighs and add to stock mixture with salt. Simmer, uncovered, until chicken is cooked through, 25 to 30 minutes.
  • Meanwhile, soak mushrooms in 2 cups boiling-hot water in a small bowl 15 minutes, then drain and thinly slice, discarding stems.
  • Transfer chicken with a slotted spoon to a cutting board. Shred meat into 1/4-inch-thick pieces. Skim fat from broth and discard ginger and garlic. Stir mushrooms and noodles into broth and simmer, uncovered, until noodles are translucent, about 6 minutes. Cut greens of scallions into 1 1/2-inch pieces and stir into broth along with chicken. Simmer, uncovered, until noodles have absorbed most of broth, about 2 minutes.
  • *Available at Asian markets and Uwajimaya (800-889-1928).

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