Reviewed: Aug. 5, 2009

This was super easy and very delicious, one of the best I've tried. I used Chicken Breast instead of thighs because I hate dark meat, but it was still wonderful. Thanks for sharing!

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Lisa4Dennis

Cooking Level: Expert

Home Town: Carson, California, USA

Living In: Palmdale, California, USA

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Reviewed: Jul. 2, 2009

this is the first time my husband had it.. and he loved it..

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ms. claire

Cooking Level: Intermediate

Home Town: Lahaina, Hawaii, USA

Living In: Muskogee, Oklahoma, USA

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Reviewed: Apr. 10, 2009

I've looked through numerous Chicken Long Rice recipes and this has to be one of the easiest and most flavorful recipes I've found. I use chicken breasts because my husband dislikes "brown meat" but it is just as good!

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MauiGirl

Cooking Level: Intermediate

Home Town: Lahaina, Hawaii, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Mar. 14, 2009

I never thought of Chicken Long Rice as comfort food, but I guess if you grow up on the stuff that's what it becomes. We do make it with some different stuff though, I've never had chicken long rice with bok choy, so I left it out; I'm not a huge fan of ginger, so I decreased the amount and added garlic. All my life we've used "long rice" for the noodles, it's mung bean thread (the package I bought said "saifun" don't know if that's what it's labeled as), found in the asian section of the grocery store, never heard of using rice noodles or rice vermicelli, but I'm sure it'd work. Very simple recipe, if you can find the right noodles it'll be perfect.

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Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

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Reviewed: Sep. 13, 2008

Thanks for this idea! We recently went vegetarian and I was looking for something to make with bok choy and rice vermicelli. I ended up simmering the bok choy in some water with fresh ginger and garlic in it. I added three diced green onions, some chopped cilantro, and then mixed in a peanut sauce (peanut butter, soy sauce, chili garlic sauce, and hoisin). I threw in some textured vegetable protein (TVP) to thicken it up and served it over warmed (cooked) rice vermicelli. It was a hit. I know this is nothing like your recipe really, but thought I'd add the comment so someone else might get creative too! :)

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