Chicken Long Rice Recipe

Chicken Long Rice Recipe

Chicken Long Rice Recipe is a delicious and comforting Hawaiian dish with tender chicken, cellophane noodles, and a savory broth. This recipe is inspired by traditional Hawaiian flavors and brings together a light, soup like meal that’s perfect for any time of year.

Description:

Chicken Long Rice Recipe is a beloved Hawaiian dish, often found at luaus and gatherings across the islands. The dish’s origins come from Chinese immigrants, and it combines elements of Asian inspired flavors with a Hawaiian twist. This Chicken Long Rice recipe has a comforting warmth, with shredded chicken, soft cellophane noodles (also called “long rice”), and a flavorful broth made with ginger, garlic, and green onions. The noodles absorb the savory broth, creating a light yet satisfying dish. This recipe provides step by step instructions to help you create a perfect bowl of chicken long rice at home.

This Chicken Long Rice Recipe is a fantastic way to introduce yourself to Hawaiian cuisine or bring the taste of the islands to your kitchen. The recipe includes simple ingredients, can be made in less than an hour, and is great for lunch, dinner, or special occasions.

Chicken Long Rice Recipe is a comforting Hawaiian dish with roots in Chinese cuisine, commonly enjoyed at luaus and family gatherings across Hawaii. It features tender pieces of chicken, usually thighs, cooked in a light yet savory broth infused with ginger, garlic, and green onions. The “long rice” in the dish refers to cellophane or glass noodles, made from mung bean starch, which turn soft and translucent as they soak up the flavorful broth.

Ingredients

1 lb boneless, skinless chicken thighs (or chicken breast)
6 cups chicken broth (low sodium preferred)
1 cup water (optional, for adjusting broth consistency)
6 oz cellophane noodles (mung bean noodles or glass noodles)
1 tablespoon fresh ginger, thinly sliced
3 cloves garlic, minced
1 medium onion, thinly sliced
3-4 green onions, chopped (plus extra for garnish)
2 tablespoons soy sauce (plus more to taste)
1 tablespoon sesame oil
Salt and black pepper, to taste
Fresh cilantro leaves, for garnish (optional)

Instructions

Prepare the Chicken: In a large pot, add the chicken broth and bring it to a gentle boil over medium heat. Add the chicken thighs (or breasts), sliced ginger, minced garlic, and sliced onion.
Soak the Noodles:While the chicken is cooking, soak the cellophane noodles in warm water according to package instructions. This usually takes about 5-10 minutes. Once softened, drain and set the noodles aside.
Shred the Chicken: After the chicken has cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot, along with soy sauce, sesame oil, and chopped green onions.
Add the Noodles: Add the drained cellophane noodles to the pot. Let the noodles simmer for an additional 5-10 minutes, allowing them to absorb the broth and flavor.
Adjust Seasoning and Serve: Taste the broth and add more soy sauce, salt, or pepper if needed. Ladle the Chicken Long Rice into bowls, garnishing with fresh green onions and cilantro (if desired).

Notes

Protein Variation: You can use chicken breast or thighs, though thighs tend to add more flavor.
Broth: Low sodium broth is recommended; you can always adjust seasoning as needed.
Noodle Texture: Be careful not to over soak the noodles, as they can become mushy when simmered too long.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.