Reviewed: Jul. 8, 2010

Growing up in Hawaii, chicken long rice was a childhood favorite. This recipe is simple to make and delicious - the ginger perfectly flavors the chicken broth, and the bok choy offers some nice and slightly chewy contrast to the dish. The only modification I made was cutting back on the chicken stock by 1/3 - I eat it more as a side dish served on a plate than as a soup. This is the perfect accompaniment to a Hawaiian dinner of kalua pig and macaroni-potato salad.

Was this review helpful? [ YES ]
24 users found this review helpful

Reviewer:

wildmorel

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

Reviewed: Apr. 12, 2010

ONO!

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Icook4dave

Cooking Level: Expert

Living In: Lancaster, South Carolina, USA

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!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Lisa4Dennis

Cooking Level: Expert

Home Town: Carson, California, USA

Living In: Los Angeles, California, USA

Reviewed: Jul. 2, 2009

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

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ms. claire

Cooking Level: Intermediate

Home Town: Lahaina, Hawaii, USA

Living In: Muskogee, Oklahoma, USA

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!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

MauiGirl

Cooking Level: Intermediate

Home Town: Lahaina, Hawaii, USA

Living In: Colorado Springs, Colorado, USA

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.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

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! :)

Was this review helpful? [ YES ]
31 users found this review helpful