Chicken Long Rice 2
Discover the comforting warmth of "Chicken Long Rice 2," a beloved Hawaiian-inspired dish that marries tender shredded chicken, silky mung bean vermicelli, and a fragrant broth infused with fresh ginger and garlic. This soul-soothing recipe combines the umami depth of soy sauce and fish sauce with the brightness of green onions, creating a perfect harmony of flavors. With a prep time of just 15 minutes, this one-pot meal is easy to make yet deeply satisfying, making it perfect for family dinners or cozy nights in. Serve it piping hot in bowls for a nourishing, flavorful soup that will transport your taste buds straight to the islands. Perfectly balanced, gluten-free, and packed with comforting ingredients, "Chicken Long Rice 2" is a must-try for anyone seeking a hearty, approachable taste of Hawaii.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 8 cups water
- 4 cups low-sodium chicken broth
- 2 inches fresh ginger
- 4 cloves garlic cloves
- 4 stalks green onions
- 0.25 cups soy sauce
- 1 tablespoon fish sauce
- 6 ounces mung bean vermicelli (long rice)
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
Instructions
Rinse the chicken thighs under cold water and trim any excess fat. Pat dry with paper towels.
In a large pot, combine the chicken thighs, 8 cups of water, and chicken broth. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
Peel the ginger and slice it into thin rounds. Smash the garlic cloves with the back of a knife. Add the ginger and garlic to the pot.
Lower the heat to a simmer and cook the chicken for 25 minutes, or until tender and cooked through.
While the chicken is cooking, soak the mung bean vermicelli in warm water for 15 minutes to soften. Drain and set aside.
Remove the chicken thighs from the pot and let them cool slightly. Shred the chicken into bite-sized pieces using two forks.
Return the shredded chicken to the pot and stir in the soy sauce, fish sauce, salt, and black pepper. Simmer for 5 minutes to let the flavors meld.
Add the drained mung bean vermicelli to the pot and cook for an additional 5 minutes, or until the noodles are translucent and tender.
Slice the green onions thinly on the diagonal. Stir most of the green onions into the pot, reserving a small handful for garnish.
Taste the broth and adjust seasoning with more salt or soy sauce, if needed.
Serve the Chicken Long Rice hot in bowls, garnished with the remaining green onions.
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 6888 mg | 299% | |
| Total Carbohydrate | 167.5 g | 61% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.7 g | ||
| Protein | 194.2 g | 388% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 336 mg | 26% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2234 mg | 48% | |
*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.
