Chicken Long Rice – Hawaiian Comfort Food
A beloved Hawaiian dish with Chinese roots, Chicken Long Rice combines tender chicken, aromatic ginger, and silky bean thread noodles in a savory broth. Perfect for family gatherings or a comforting meal after a long day.
Ingredients
1 lb (450g) bone-in chicken thighs or drumsticks
6 cups (1.4L) water
8 oz (225g) bean thread noodles (also known as long rice or glass noodles)
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce
1 teaspoon sesame oil
2 green onions, thinly sliced
Salt and pepper to taste
Instructions
Prepare the Chicken: Rinse and pat dry the chicken pieces. Set aside.
Make the Broth: In a large pot, bring the water to a boil. Add the minced ginger and soy sauce. Reduce heat and let it simmer for about 10 minutes to infuse the flavors.
Cook the Chicken: Add the chicken pieces to the simmering broth. Cook for 20–25 minutes, or until the chicken is fully cooked and tender.
Soak the Noodles: While the chicken is cooking, place the bean thread noodles in a bowl of warm water. Soak for 15–20 minutes until they become soft and pliable. Drain and set aside.
Combine Noodles and Broth: Once the chicken is cooked, remove it from the broth. Shred the meat, discarding the bones, and return the meat to the pot. Add the soaked noodles to the broth and let them simmer for 5–7 minutes, allowing them to absorb the flavors.
Season and Serve: Stir in the sesame oil and sliced green onions. Season with salt and pepper to taste. Serve hot, garnished with additional green onions if desired.
Notes
Recipe Notes
- Noodle Alternatives: If bean thread noodles are unavailable, glass noodles or vermicelli can be used as substitutes, though the texture may vary.
- Flavor Enhancements: For added depth, consider adding a splash of fish sauce or a few slices of shiitake mushrooms to the broth.
- Serving Suggestions: Serve alongside steamed rice or a fresh green salad for a complete meal.