Chicken Long Rice Recipe
Discover how to make authentic Hawaiian Chicken Long Rice, a savory noodle dish that's perfect as a side or a comforting Hawaiian-style chicken soup for any occasion!
Equipment
- Large pot or Dutch oven
- Strainer or sieve
- Serving bowls
Ingredients
- 1 pound chicken thighs boneless and skinless
- 8 ounces long rice glass noodles
- 1 onion sliced
- 4 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon ginger grated
- 6 cups chicken broth
- 2 green onions chopped
- Salt and pepper to taste
Instructions
- In a large pot, bring the chicken broth to a simmer.
- Add the chicken thighs to the pot and cook until fully cooked, about 15-20 minutes.
- Remove the chicken from the pot, shred it, and set aside.
- Add the onion, garlic, and ginger to the pot and simmer for 5 minutes.
- Stir in the soy sauce and season with salt and pepper.
- Add the long rice noodles to the broth and cook according to package instructions until tender.
- Return the shredded chicken to the pot and heat through.
- Serve hot, garnished with chopped green onions.
Notes
For additional flavor, you can add mushrooms or carrots to the broth.
Adjust the seasoning to taste, considering the salt content of the soy sauce and chicken broth.
This dish can be prepared a day ahead and reheated before serving.
Adjust the seasoning to taste, considering the salt content of the soy sauce and chicken broth.
This dish can be prepared a day ahead and reheated before serving.