Page 54 - BACGG CNY Flipbook V2 03032021

Auntie Helen’s Chicken Long Rice This recipe page 1 of 2

Introduction: Chicken Long Rice is a favorite of locals in Hawaii. It is a flavorful,
light dish that is great on its own, served over rice, or with any of your favorite
Hawaiian foods. My Auntie Helen Ching is a native of Stockton, California. She
married a Hawaiian and raised her family in the Islands. Her home in the country
was known for its fabulous family gatherings and feasts. This recipe is based on
her tutelage. Don’t let the name of the recipe fool you. Rice is not an ingredient in
the dish. The key ingredient is Bean Threads, made out of ground mung beans.
The Bean Threads are gluten-free. They are sold under a wide variety of names:
Saifun, glass noodles, cellophane noodles, crystal noodles, vermicelli and the
Chinese term, Fun See. They are thin, brittle, white threads that turn clear and
glassy when boiled.

Ingredients:

Chicken: 1 pound boneless, skinless white or dark meat, cut into one-inch
chunks.

Bean threads: Approximately 4 oz., presoaked for 30 minutes or more and cut
into 4-inch pieces.

Marinade for the chicken:
• 1 tsp. soy sauce
• 1 Tbsp. minced fresh ginger root
• 1 tsp. sugar
• ½ tsp. cornstarch

Seasoning for the broth:
1. 1 clove garlic, crushed
2. ½ inch fresh ginger root, sliced
3. 1 tsp. rice wine or rice vinegar
4. 2 tsp. salt
5. Dash of pepper

Also needed:
• Cooking oil
• 6 cups water
• 1 cup chopped green onion

Equipment: Large pot

Instructions:
1. To presoak the bean threads, place them in a large bowl and pour warm
water over them, enough to cover the bean threads completely. They just