Grandma Jackie's Chicken Long Rice

A. Weaver || August 8, 2022

I grew up eating chicken long rice during the holidays at my Grandma Jackie's house. Chicken long rice was the cornerstone of our holiday get togethers, a dish that was all her own. It was not until the her later years that a couple of us grand kids would finally get the recipe. Like many matriarchs, recipes were passed down to other family members, but with one or two ingredients purposely left out. After so many years of sitting and watching her make this dish, it just came second nature to me when it was my turn.

My Grandma Jackie's chicken long rice is not the common chicken long rice that is often seen today. Local chicken long rice is more of a soup base dish consisting of shredded chicken breast, Hawaiian salt, vermicelli noodles, garlic, ginger, as well as green and white onions. My grandma's recipe is a drier noodle dish consisting of that listed above plus a mixture of sherry wine, shoyu, and cabbage mix.

Grandma Jackie's Chicken Long Rice

Recipe makes 8 servings. Total time 1 hour (Prep: 30 minutes/ Cook: 30 minutes). 

Special Cookware: Wok

Ingredients 

• 1 chicken breast (1/2-inch cubes)
• 1 package vermicelli noodles
• 1 cup coleslaw mix
• 1 cup chicken stock
• 4 tbs sherry wine
• 4 tbs dark shoyu
• 4 tbs neutral oil
• 3 garlic cloves (finely minced)
• 1 tbs ginger (smashed)
• 1/2 medium white onion (quartered)

Directions

1. Place a wok on medium-high heat. 
2. To a large bowl, add vermicelli noodle and cover with warm water. Let stand for a minimum of 30 minutes.
3. To the wok, add oil, garlic, onions, and ginger. Sauté for 5 minutes or until fragrant.
4. Add chicken to the wok and sauté for 5-10 minutes or until the chicken is thoroughly cooked.
5. To the hot wok, add the sherry wine, chicken stock, and shoyu. Let the chicken and aromatics simmer for 1 minute.
6. Remove the hydrated vermicelli noodles and place directly into the wok. Lower the heat and let simmer for 10-15 minutes, or until the noodles are translucent and soft. Add additional broth if needed.
7. Add the coleslaw mix and combine with the noodles. Turn the heat off completely (The residual heat will cook the cabbage).

Garnish with green onions and serve.

Hūlō

A. Weaver

Photos by A. Weaver