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.
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
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1
Soak 6 oz long rice (mung bean vermicelli) in warm water for 5 to 10 minutes until softened. Drain well.
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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.
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3
Add 8 cups chicken broth, 6 slices sliced fresh ginger, and 4 minced garlic cloves. Bring to a boil.
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4
Add the drained long rice and reduce heat to medium. Simmer for 8 to 10 minutes until the rice is tender.
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5
Stir in 2 tbsp soy sauce and season with to taste salt and black pepper.
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6
Divide into bowls and top with fresh 8 chopped green onions.
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7
Serve hot.