Chicken Long Rice

Chicken Long RiceChicken Long Rice is another staple found at almost all luaus and is fairly easy to make in large quantities.

(serves 12-15 people)

Chicken Broth - 6 cups

Long Rice - 1 package (Oriental section of most markets)

Soy Sauce - 1/2 cup (to taste)

Sugar - 1/2 cup (to taste)

Chicken Strips - 1 1/2 cups

Onion - 1 chopped medium onion

Mushrooms - approx 7 sliced mushrooms

Garlic - 1 clove, minced

Water Chestnuts - 1/2 can


Soak the long rice in water for 15-20 minutes until it is slightly soft, then cut into smaller pieces about 6-8 inches in length. Cook the chicken in oil along with the garlic, onions, soy sauce, and sugar. When done, chop or shred into short strips. Pour 6 cans of chicken broth into a pot and bring to a mellow boil. Dump the chicken, mushrooms, onions and water chestnuts into the broth. Add the long rice and cook for approximately 15-20 minutes. The long rice will absorb most of the liquid during this time. Add the green onions and keep warm until served. Experiment with the ingredient content and ratios to your taste.