Chicken Long Rice Recipe
A comforting and flavorful Hawaiian dish made with tender chicken, glass noodles, and a savory, gingery broth. Easy to prepare and perfect for any occasion.
Ingredients
- Amount Unit Name Notes
- 2 lbs Chicken thighs Bone-in skin-on for flavor
- 6 cups Chicken broth Homemade or low-sodium
- 1 thumb-sized piece Ginger Thinly sliced
- 4 cloves Garlic Minced
- 2 tbsp Soy sauce Plus more to taste
- 1 tbsp Fish sauce Optional for depth of flavor
- 8 oz Long rice glass noodles Soaked before adding
- 2 stalks Green onions Chopped
- 1 tsp Sesame oil Optional for added flavor
- to taste - Salt & pepper Adjust as needed
- as needed - Water For adjusting broth consistency
Instructions
- Prepare the Broth: In a large pot, combine the chicken thighs, chicken broth, ginger, and garlic. Bring to a boil, then reduce heat to a gentle simmer. Cook for 30–40 minutes until chicken is tender.
- Shred the Chicken: Remove the chicken from the pot, let it cool slightly, then discard the skin and bones. Shred the meat into bite-sized pieces.
- Soak the Noodles: While the chicken is cooling, soak the long rice noodles in warm water for about 10 minutes until softened.
- Combine Ingredients: Return the shredded chicken to the pot and add soy sauce, fish sauce (if using), salt, and pepper to taste. Simmer for another 10 minutes.
- Cook the Noodles: Drain the soaked noodles and add them to the pot. Cook for 5 minutes, or until the noodles turn translucent and absorb the broth’s flavors.
- Final Touches: Stir in chopped green onions and a drizzle of sesame oil. Adjust seasoning as needed.
- Serve & Enjoy: Ladle the Chicken Long Rice into bowls and serve hot.
Notes
- For More Flavor: Use homemade chicken broth or add a splash of fish sauce.
- Make it Vegetarian: Replace the chicken with mushrooms or tofu and use vegetable broth.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently and add extra broth if needed.