What does one do when one gets a cold in Hawai’i? Chicken Long Rice is the answer!
Chicken long rice is a simple, yet delicious soup: bite size chicken, broth and those wonderful rice noodles.
It’s Gluten Free, Dairy Free and unbelievably delicious, packed with all the Umami from the broth and the shoyu sauce. Not to mention its “tummy healing” qualities with fresh garlic and ginger.
Mrs. Kahilihiwa is my neighbor, and the moment I tasted her version of the soup, I was hooked. Why?
Because the recipe has been in her family for half a century and is the original version used in Luaus by her mother in law. It doesn’t get more authentic Hawaiian than this, does it?
First a few notes though:
The chicken in her soup is diced, not shredded. Hellowww…Chicken Long rice. The chicken, like she says, is the first ingredient and don’t skimp on it. When the chicken is shredded it is not as visually appealing.
Also, Mrs. Kahilihiwas says: one should NOT see the seasonings. So, I grated all the ingredients such as the garlic and the ginger.
Finally, but this might be a preference, she told me to use chicken thighs and not breast. In fact, the chicken is first sautéed with the aromatics without oil or butter. The bit of fat in the thighs does the trick.
My small modification to the recipe: I used coconut aminos and not soy sauce. Mrs. Kahilihiwa says the sauce is just for color, so why add the extra sodium? Not to mention the Coconut aminos adds a bit of sweetness that is just perfect.
So, are you ready to experience this Hawaiian healing soup?
Video recipe of the day
- DifficultyVery easy
- Preparation time1 Hour
- Cooking methodStove
Most of the “exotic” ingredients can be found at your local Asian market
The making of this soup is so easy as it is straightforward.