I live on the Big Island of Hawaii and have tasted lots of chicken long rice. This recipe is superb and ranks among the best I have tasted. The beauty of Hawaiian food is that it is not exotic - no peanut sauce, lemon grass, or other "Thai" like spices or flavorings -- Hawaiian food is simply and deliciously seasoned with Hawaiian sea salt, some ginger, but very few other types of spices. Plain and simple but ono. Here we eat chicken long rice more like a side dish, and therefore I lessened the amount of broth. I used pink Hawaiian sea salt. We also "snip" the long rice into more bite size pieces by taking kitchen sheers and snipping a handful of the soaked long rice at a time, until the entire batch is snipped into shorter, more manageable and bite size pieces. I used chicken thighs, canned broth, and a bit of powdered chicken broth and water because I didn't have enough of the canned broth on hand. I would also use this broth to freeze for Chinese recipes. I liked the addition of the mild Maui onions. It was pleasant but not overpowering like regular onions would be. This will be my new long rice recipe from now on. Today I am using this recipe to feed about 50 local kids in a youth gathering. I am also serving Kalua pork. Thank you for the recipe!
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I live on the Big Island of Hawaii and have tasted lots of chicken long rice. This recipe is...