Chicken Long Rice
With clear noodles and savory broth! So simple, so nourishing. A Hawaiian comfort dish at its best!
Ingredients
For this fast chicken long rice recipe, you'll need:
- 1 pound boneless , skinless chicken thighs (substitute with chicken breast for a leaner option)
- 6 cups low-sodium chicken broth (homemade preferred, but quality store-bought saves significant time)
- 8 ounces bean thread noodles (also called cellophane or glass noodles)
- 2 tablespoons fresh ginger , thinly sliced
- 3 garlic cloves , minced
- 3 green onions , separated into white and green parts, sliced
- 2 tablespoons soy sauce (use tamari for gluten-free option)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- ¼ teaspoon white pepper
- 2 tablespoons fresh cilantro , chopped
- 1 tablespoon toasted sesame seeds
The aromatic combination of ginger and garlic creates the foundation of this dish's soul-warming flavor, while the silky noodles absorb the savory broth like flavor-capturing tendrils.
Instructions
- Step 1: Prepare the Broth BaseBegin by heating the sesame oil in a large pot over medium heat. Add the white parts of the green onions, ginger, and garlic, sautéing for 2-3 minutes until fragrant but not browned. This quick aromatic foundation infuses the oil with essential flavors that will permeate throughout the dish. For maximum efficiency, chop all your aromatics before beginning the cooking process to maintain the momentum of preparation.Step 2: Simmer the ChickenAdd the chicken thighs to the pot and pour in the chicken broth. Bring to a gentle boil, then reduce heat to maintain a simmer. Cook for 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Using thighs rather than bone-in chicken parts significantly reduces cooking time while actually enhancing flavor—thighs contain more fat and collagen that quickly dissolve into the broth, creating richer results in less time.Step 3: Shred and SeasonRemove the chicken from the pot and transfer to a cutting board. Using two forks, shred the chicken into bite-sized pieces—the thighs should pull apart effortlessly. Return the shredded chicken to the pot and add soy sauce, rice vinegar, and white pepper. This technique of removing and shredding speeds up the process while ensuring the chicken absorbs maximum flavor when returned to the seasoned broth.Step 4: Prepare the NoodlesPlace the bean thread noodles in a large bowl and cover with hot water. Let them soak for 5-7 minutes until pliable but still slightly firm (they'll continue cooking in the broth). Drain thoroughly and cut with kitchen scissors into manageable lengths of about 4 inches. Pre-soaking the noodles separately is the key time-saving trick here, as it allows you to precisely control their texture without extending the cooking process.Step 5: Combine and FinishAdd the prepared noodles to the simmering broth with chicken. Cook for an additional 3-5 minutes until the noodles are fully tender and have absorbed some of the broth's flavor. Stir occasionally to prevent the noodles from clumping together. Just before serving, sprinkle with the green parts of the scallions, fresh cilantro, and toasted sesame seeds for a burst of color and freshness.
