Description
A traditional Hawaiian-style chicken long rice recipe that is easy to make, comforting, and light. Perfect as a side dish or a restorative main course.
Ingredients
1.5 lbs boneless skinless chicken thighs
8 oz bean thread noodles (cellophane noodles)
6 cups high-quality chicken broth
3 tablespoons fresh ginger, minced
4 cloves garlic, minced
2 tablespoons soy sauce
1/2 cup green onions, sliced
1 tablespoon vegetable oil
Salt and pepper to taste
Instructions
Step 1: Soak the bean thread noodles in a large bowl of warm water for about 15 minutes until softened. Drain and use kitchen shears to cut them into 4-inch lengths.
Step 2: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the minced ginger and garlic, sautéing for 2-3 minutes until fragrant but not browned.
Step 3: Add the chicken thighs to the pot. Sear them for about 3 minutes on each side to develop flavor.
Step 4: Pour in the chicken broth and soy sauce. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the chicken is fully cooked and tender.
Step 5: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the broth.
Step 6: Add the soaked and cut noodles to the pot. Simmer for an additional 5 minutes until the noodles are translucent and have absorbed some of the broth.
Step 7: Season with salt and pepper to taste. Stir in the sliced green onions just before serving.
Notes
For the best flavor, use fresh ginger rather than ground. If the soup gets too thick after sitting, simply add a bit more broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 1g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
