Classic Chicken Long Rice
Discover the ultimate chicken long rice recipe, a Hawaiian comfort food classic made with tender chicken, ginger-infused broth, and slippery bean thread noodles. Perfect for cozy dinners, this flavorful dish brings a warm taste of the islands right to your kitchen.
Equipment
- Large Pot
Ingredients
Main Ingredients
- 3 32 oz cartons low-sodium chicken broth
- 3 pounds chicken leg quarters
- 1 tablespoon Hawaiian sea salt
- 1 ½-inch piece fresh ginger sliced
- 1 8 oz package bean thread noodles also known as cellophane noodles
- 1 large Maui sweet onion cubed
- 1 bunch green onions thinly sliced
- 1 small head bok choy chopped
Instructions
- In a large pot, combine the chicken broth, chicken leg quarters, sea salt, and sliced ginger. Bring to a boil over medium-high heat.
- Reduce heat to low and simmer uncovered for about 45 minutes, skimming off any foam that rises to the top.
- Remove the chicken from the pot and set aside to cool. Discard the ginger slices from the broth.
- Once the chicken is cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces.
- Soak the bean thread noodles in warm water for 10 minutes, then drain and set aside.
- Add the cubed sweet onion to the broth and simmer for 5 minutes until translucent.
- Return the shredded chicken to the pot along with the soaked noodles and chopped bok choy. Simmer for an additional 5-7 minutes until the noodles are tender and the bok choy is wilted.
- Stir in the sliced green onions, adjust seasoning with additional salt if needed, and serve hot.
Notes
For added depth of flavor, consider adding 1-2 tablespoons of soy sauce or a few sliced shiitake mushrooms during the simmering process. Leftovers can be stored in the refrigerator for up to 3 days.
