Chicken long rice looks unassuming next to kālua pig and lomi salmon on a lūʻau plate, but it's often the dish people go back for seconds of: silky mung bean (cellophane) noodles simmered in a deeply gingery chicken broth until they've soaked up all that flavor.
It's simple enough to be a weeknight soup and substantial enough to hold its own on a special-occasion table.
