Chicken Long Rice
Transport your taste buds to Hawaii with this comforting and savory Chicken Long Rice recipe, a dish that beautifully blends Asian-inspired flavors with island warmth. Featuring tender shredded chicken simmered gently in a fragrant broth infused with fresh ginger, garlic, and soy sauce, this soul-soothing dish is paired with silky vermicelli noodles that soak up every drop of the flavorful base. Lightweight yet hearty, it’s perfect for a cozy dinner or a unique addition to your comfort-food repertoire. Topped with a sprinkle of fresh green onions, this one-pot wonder is not only easy to make with minimal prep but also gluten-free (with the right soy sauce) and perfect for sharing with family and friends. Whether you're channeling the tropics or looking for a quick and satisfying meal, Chicken Long Rice delivers in every bowl!
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Recipe Information
Ingredients
- 1 pound Chicken thighs (boneless, skinless)
- 6 cups Chicken broth
- 2 cups Water
- 2 tablespoons Ginger (fresh, sliced into thin rounds)
- 2 cloves Garlic (minced)
- 3 tablespoons Soy sauce
- 8 ounces Vermicelli noodles (cellophane or glass noodles)
- 3 stalks Green onions (sliced, green parts only)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Prepare the vermicelli noodles by soaking them in a large bowl of warm water for about 20 minutes or until softened. Drain and set aside.
In a large pot, add the chicken thighs, chicken broth, water, ginger, and garlic. Bring to a boil over medium-high heat.
Reduce the heat to a simmer and cook the chicken for about 25–30 minutes or until it is cooked through and tender.
Remove the chicken from the pot. Allow it to cool slightly, then shred the chicken into bite-sized pieces using two forks. Set the chicken aside.
Strain the broth through a fine-mesh sieve to remove the ginger and garlic pieces. Return the broth to the pot.
Season the broth with soy sauce, salt, and black pepper. Taste and adjust the seasoning if necessary.
Add the drained vermicelli noodles to the pot and cook for 5–7 minutes or until they are tender and translucent.
Return the shredded chicken to the pot and let it heat through for 2–3 minutes.
Ladle Chicken Long Rice into bowls, and garnish with sliced green onions. Serve warm and enjoy!
Nutrition Facts
Calories |
1909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 6652 mg | 289% | |
| Total Carbohydrate | 211.2 g | 77% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.0 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2617 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
