Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Chicken Long Rice

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking.

History of the Luau

In old Hawaii a luau meant a lavish food extravaganza to fete royalty, foreign dignitaries, powerful chieftains, or hundreds of guests at important weddings, christenings or birthdays.

Luaus often lasted for days and required an incredible amount of preparation. Guests sat on mats on the ground, with food piled high in calabash bowls in front of them.They ate a bit, danced a bit, drank a little and sang a lot. A rollicking shared experience . . . a feast of aloha.

Today the luau is a major visitor attraction and dozens are held daily throughout the islands. Needless to say, some preparations have been streamlined, although the traditional roast pig and other authentic delectables are still served.

Now with these dishes on the menu we are ready to set the scene. If you can't get to Hawaii then organize your own group at home. Remember . . . a Hawaiian luau is a fun affair . . . casual, informal, abounding in merriment. No age barrier here. The crowd is mixed, Island-style. Here, at Hub-UK you will find everything you need to have your own Luau!

Ingredients

1 bundle (1 3/4 oz.) bean threads (long rice)
2 pounds chicken (breasts or thighs)
2 tablespoons oil
2 cloves garlic, minced
6 cups chicken stock
1 teaspoon minced ginger
1/4 cup soy sauce
8 dried shiitake mushrooms*
1 tablespoon thinly sliced green onions

*soak shiitake mushrooms in warm water for 15 to 30 minutes, then remove stems and cut into quarters

Method

  • Soak long rice in warm water for 30 minutes; drain and cut into 2 inch lengths.
  • Remove skin and bones from chicken; reserve for stock if desired.
  • Cut chicken into 1 inch cubes.
  • Heat oil in a large skillet and sauté chicken and garlic until light brown.
  • Add stock, ginger, soy sauce, mushrooms and long rice.
  • Simmer, covered, for 15 to 20 minutes or until chicken is tender.
  • Sprinkle with green onions just before serving.

Serves 8

Enjoy!
Mrs Susie

EMAIL US