Chicken Long Rice
Chicken Long Rice is a classic Hawaiian comfort dish made with tender shredded chicken, glass noodles, ginger, garlic, and green onions simmered in a flavorful broth. Simple, soothing, and perfect for weeknights.
Ingredients
Chicken & Broth
- 1 lb chicken thighs or breasts
- 6 cups chicken broth
- 1 onion sliced
- 3 –4 garlic cloves minced
- 2 –3 inches fresh ginger sliced
- 2 tablespoons soy sauce or tamari for gluten-free
- Salt & pepper to taste
Noodles & Add-Ins
- 6 oz bean thread noodles long rice noodles
- 1 cup sliced green onions
- Optional: sliced mushrooms
- Optional: bok choy or napa cabbage
Instructions
Boil the Chicken
- In a large pot, combine broth, ginger, garlic, onion, and soy sauce. Add chicken and bring to a boil.
- Simmer for 15–20 minutes until chicken is tender.
Shred the Chicken
- Remove chicken from broth and shred using two forks. Return shredded chicken to the pot.
Add Noodles
- Add bean thread noodles directly to the hot broth.
- Cook 5–7 minutes until noodles turn soft and translucent.
Add Green Onions
- Stir in sliced green onions and adjust seasoning with salt and pepper.
Serve
- Serve hot with extra green onions on top.
- Optional: add a drizzle of sesame oil or sriracha.
Notes
- For richer flavor, use chicken thighs instead of breasts.
- Add vegetables like bok choy for a heartier dish.
- If broth becomes thick, add a splash of water or stock.
- Noodles can absorb liquid—add more broth before serving if needed.
- Ginger is essential—don’t skip it.