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Chicken Long Rice

A beloved Hawaiian comfort food with tender chicken and silky mung bean threads (long rice) in a savory broth, infused with ginger and green onions.

40 minEasyServes 4280 cal/serving

HawaiianDinnerStovetopStandard

Ingredients

  • 2 lbs boneless, skinless chicken breasts or thighs, cubed
  • 6 oz long rice (mung bean vermicelli)
  • 8 cups chicken broth
  • 6 slices fresh ginger, sliced
  • 8 green onions, chopped
  • 2 tbsp soy sauce
  • to taste salt and black pepper
  • 4 garlic cloves, minced

Instructions

  1. 1

    Soak 6 oz long rice (mung bean vermicelli) in warm water for 5 to 10 minutes until softened. Drain well.

  2. 2

    Heat a large pot over medium heat. Add 2 lbs cubed boneless, skinless chicken breasts or thighs and cook until no longer pink and internal temperature reaches 165°F, about 8 to 10 minutes.

  3. 3

    Add 8 cups chicken broth, 6 slices sliced fresh ginger, and 4 minced garlic cloves. Bring to a boil.

  4. 4

    Add the drained long rice and reduce heat to medium. Simmer for 8 to 10 minutes until the rice is tender.

  5. 5

    Stir in 2 tbsp soy sauce and season with to taste salt and black pepper.

  6. 6

    Divide into bowls and top with fresh 8 chopped green onions.

  7. 7

    Serve hot.

Questions

Can I make Chicken Long Rice gluten-free?

Yes. The gluten in this entry is 6 oz long rice (mung bean vermicelli), 2 tbsp soy sauce. Swap the pasta for a gluten-free one, cooked a minute short of its package time; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Chicken Long Rice keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Chicken Long Rice?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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