Chicken Long Rice

Name: Chicken Long Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Hawaiian
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

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

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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

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

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

Add the drained long rice and reduce heat to medium. Simmer for 8 to 10 minutes until the rice is tender.
5

Stir in 2 tbsp soy sauce and season with to taste salt and black pepper.
6

Divide into bowls and top with fresh 8 chopped green onions.
7

Serve hot.

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Questions

What internal temperature should Chicken Long Rice reach?

For Chicken Long Rice, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

Can I skip the soak in Chicken Long Rice?

Step 1 reads: "Soak 6 oz long rice (mung bean vermicelli) in warm water for 5 to 10 minutes until softened." Better not. The soak in step 1 hydrates the ingredient so it softens evenly in the time given; skipping it means a longer cook and a less even texture.

Can I use chicken thighs instead of chicken breasts in Chicken Long Rice?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken Long Rice uses 2 lbs boneless, skinless chicken breasts or thighs, cubed.

Does Chicken Long Rice contain soy?

Yes: 2 tbsp soy sauce. The full allergen list for this entry is gluten and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Chicken Long Rice keep?

Refrigerate what is left of Chicken Long Rice within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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