Hawaiian Chicken Long Rice
Tender chicken and thin rice noodles simmer together in a savory-sweet broth with onion and ginger. A classic Hawaiian comfort dish that's homey, aromatic, and deeply satisfying.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 34g
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 8 oz long rice (rice vermicelli)
- 1 large yellow onion
- 2 tbsp, minced fresh ginger, peeled
- 6 cups chicken broth
- 3 tbsp soy sauce
- 3 cloves garlic cloves, minced
- 2 stalks, sliced green onion
Instructions
- 1
Cut chicken thighs into 1-inch pieces. Slice onion into thin half-moons.
- 2
Bring broth to boil in a large pot over medium-high heat.
- 3
Add chicken, onion, ginger, and garlic. Return to boil, then reduce heat to medium.
- 4
Simmer uncovered for 12 minutes until chicken is cooked through and no pink remains.
- 5
Stir in soy sauce. Add rice noodles and cook for 4 minutes until soft.
- 6
Taste and adjust soy sauce if needed. The broth should taste savory and aromatic.
- 7
Ladle into bowls and top with green onion. Serve hot.
Tools you’ll need
- large pot (6-quart minimum)
- cutting board
- chef's knife
- wooden spoon
- ladle
- bowls
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