Chicken long rice is a Hawaiian comfort dish made with chicken, ginger, broth, and translucent noodles. It rounds out the site’s local Hawaii section by covering another classic bowl-style food that people expect to find beside saimin and shoyu chicken.
If you enjoy this style of Pacific cooking, you may also want to try saimin, shoyu chicken.
Ingredients
- 1 pound chicken thighs
- 4 cups chicken broth
- 4 ounces bean thread noodles
- 1 tablespoon fresh ginger, sliced
- 2 green onions, sliced
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
Instructions
- Simmer the chicken in the broth with the ginger until tender.
- Remove the chicken, shred it, and return it to the broth.
- Add the bean thread noodles and cook until softened.
- Season with soy sauce and salt.
- Top with green onion and serve hot.
Helpful Tips
- Do not overcook the noodles or they can become too soft.
- Fresh ginger gives the broth its characteristic flavor.
- Serve hot and brothy.
FAQ
Is chicken long rice actually made with rice?
No. The name refers to the translucent noodles rather than regular rice.
Can chicken breast be used?
Yes, though thighs usually stay more tender.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 bowl |
| Calories | 235 kcal |
| Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 17 g |
| Protein | 24 g |
| Sodium | 860 mg |
| Cholesterol | 125 mg |
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