Chicken Long Rice
A comforting Hawaiian classic made with tender chicken, bean thread noodles, fresh ginger, and soy-based broth. Perfect for family meals!
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 32 oz chicken broth
- 3 tbsp shoyu (soy sauce)
- 2 cloves garlic minced
- 2 tbsp ginger grated
- 1 tsp sugar
- 4 pieces chicken thighs bone-in or boneless
- 10.5 oz bean thread noodles (cellophane noodles)
- 1/4 cup green onions chopped, optional garnish
Instructions
- In a large pot, combine chicken broth, soy sauce, garlic, ginger, and sugar. Bring to a gentle simmer.
- Add chicken thighs and cook until tender, about 30 minutes. Remove chicken, shred, and return to pot.
- Soak bean thread noodles in warm water until softened, then add to the pot with the chicken.
- Cook for another 5–10 minutes until noodles are tender and have absorbed the broth flavors.
- Garnish with chopped green onions and serve hot.
Notes
For extra depth, add a splash of sesame oil or some mushrooms while simmering the broth. This dish also reheats beautifully the next day!
