I’m not really sure
why they call this dish “Long Rice” when it isn’t made with rice noodles. Chicken long rice is made with bean threads
(mung beans to be exact) that cook up clear and are extremely slippery. Its still a mystery as to how to properly pick
up these noodles without tossing all your manners out the window. They slip and slide off your fork faster than
you can get it to your mouth. Its
quite the challenge, but worth it. So
don’t confuse these noodles with rice noodles which are commonly used for pad
thai. They are completely different and
are not a good substitute for this dish.
Chicken
Long Rice clearly lacks eye appeal. I
say this because several years ago when I attended a very rainy luau in
Oregon. A man in the buffet line said to me, as he pointed at the chicken long rice, “Wow", that dish must
have gotten rained on? I
smiled and said; “No", that’s exactly how it’s supposed to look and encouraged
him to taste it. He did
with great hesitation and found himself pleasantly surprised as to how
delicious it was. I even
saw him go back for seconds. So
don’t judge a book by its cover.
I used whole bone in
chicken thighs with the skin to make this batch of long rice. When I cook
with whole pieces I either serve the pieces whole or toss out the skin and
bones and shred the chicken into chunky pieces to mix in with the long
rice. In my opinion, using the whole chicken adds a lot of flavor to this
simple dish. But you can choose to use boneless skinless cut up chicken
instead, which I have many times.
My
mother-in-law turned me on to theses slightly thicker noodles, which I
prefer. But if you can’t
find them, use the thinner noodles that are wrapped in the pink netting and
only use 2 bunches (2oz. each), not 8 oz. or (3 bunches if you want more noodles with minimal broth)
CHICKEN LONG RICE
2
pounds
chicken thighs (about 4- 5), whole or cubed
1
med
onion, sliced thin
1
clove
garlic, smashed
1
thumb
ginger, smashed
1
14 oz. can
chicken broth
1
14 oz. can
water (I use the can to measure)
8
oz.
pk.
bean thread noodles (long rice)
1
tsp.
kosher salt (½ to season chicken; ½ to season dish)
¼
tsp.
black pepper
3
sprigs
green onion, sliced small
Soak bean threads in tap water to soften, cut into 3 - 4 inch lengths.
ü The bean threads will be almost impossible to cut if not softened
first and if you don’t cut them they will be unmanageable sliding off your fork
every time you try to take a bite.
Heat a large sauce pan
with a cover over med-high heat. Season chicken with ½ the kosher salt.
ü If using whole thighs with the skin, place chicken in the pan skin
side down. This will render the fat from the skin and help flavor your
broth. If you get too much fat from this
step, take some out before adding the ginger, garlic and onions. TIP - to remove extra fat from pan, crumple up a paper towel and use it to dab the excess oil out of the pan, use a tong so you won't burn yourself. When the skin is golden brown, flip the chicken over to brown other
side.
ü If your using pieces, add about 1 Tbsp. oil to the pan and brown
chicken.
Move the chicken to
one side of the pan and add the smashed ginger, garlic and onions; cook for
about 2 minutes or until fragrant (don’t brown).
Add chicken broth and
water and bring to a boil. Cover and let simmer for about 30 minutes or
until chicken is cooked.
Add bean threads and
cook for another 5 minutes; season with salt and pepper. Turn off stove
and cover; let sit for about 15 minutes before serving. This allows the
noodles to swell and absorb most of the broth. TIP - if you use the thinner noodles in the pink netting; skip the additional (10 min.) cooking time, because these noodles will get mushy quickly.
Garnish with green
onions.
Looking forward to trying this out
ReplyDeleteThank you!!
Thank you for visiting :) Enjoy!
ReplyDeleteAnother way is to use New Zealand corned beef instead of chicken and to use slivers of carrots
ReplyDeleteboth giving color and making the dish more appealing to look at.
Thank you for posting this! Your's is the first recipe I've seen that recommends browning the chicken before cooking it in the broth. Excited to try this!
ReplyDeleteHi Elenis,
DeleteYes, I think browning adds a lot of flavor. I'm excited for you to try it.
I'm just about to make these to bring to a luau 8 hours away for sunday. Would you suggest using a different noodle or what? Sister-in-law requested these on the menu. I've never used bean string noodles. Thnx Brenda
ReplyDeleteI usually only use the pink netting brand or the Nice brand. There are many brands available these days. Just look for bean thread, not rice noodles. I hope that helps.
DeleteIs there another brand for the fatter noodles? I prefer those as well but can't find the nice brand kind! Love your stuff!!
ReplyDeleteThank you. I have not been able to find the Nice brand either, but when I was in Hawaii they had a brand named Family that they sold at Costco. Just keep your eye out for a thicker bean thread noodle the next time you are at an Asian grocery store.
Delete