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A comforting Hawaiian classic, this simple soup features tender chicken and slippery bean thread noodles simmered in a fragrant ginger-garlic broth. It's a light yet satisfying dish, perfect for a cozy meal any day of the week.
For 4 servings
Place the bean thread noodles in a large bowl and cover completely with warm water. Let them soak for 15-20 minutes until they are soft and pliable. Drain thoroughly and use kitchen shears to cut the noodles into more manageable 6 to 8-inch lengths.
While the noodles soak, heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and grated ginger to the pot. Sauté for 1 minute more, until fragrant.
Add the chicken pieces to the pot, season with salt and pepper, and cook until lightly browned on all sides, about 4-5 minutes.
Pour in the chicken broth and soy sauce. Increase the heat to bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 15 minutes. This will make the chicken tender and allow the flavors to meld.
Stir the soaked and drained noodles into the pot. Cook for just 2-3 minutes, until the noodles are heated through and have turned translucent. Avoid overcooking to prevent them from becoming mushy.
Remove the pot from the heat. Stir in the toasted sesame oil. Taste and adjust seasoning if necessary. Ladle the Chicken Long Rice into bowls and garnish generously with sliced green onions before serving hot.
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A comforting Hawaiian classic, this simple soup features tender chicken and slippery bean thread noodles simmered in a fragrant ginger-garlic broth. It's a light yet satisfying dish, perfect for a cozy meal any day of the week.
This hawaiian recipe takes 45 minutes to prepare and yields 4 servings. At 305.33 calories per serving with 32.7g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Incorporate sliced shiitake mushrooms, julienned carrots, or baby bok choy during the last 5-10 minutes of simmering for added nutrients and texture.
Add 1/2 teaspoon of red pepper flakes along with the garlic and ginger, or serve with a side of chili garlic sauce for a kick of heat.
Substitute the chicken with peeled shrimp (add them with the noodles as they cook quickly) or firm tofu cubes for a vegetarian option.
Chicken provides high-quality lean protein, which is essential for muscle repair, growth, and overall body function.
As a broth-based soup, it helps with hydration. Warm soups are also known to be comforting and can help soothe a sore throat.
Fresh ginger contains gingerol, a compound with powerful anti-inflammatory and antioxidant effects that can aid digestion and reduce nausea.
Garlic and ginger are known for their immune-boosting properties, helping the body defend against common illnesses.
'Long rice' is the local Hawaiian name for bean thread noodles, also known as cellophane or glass noodles. They are made from mung bean starch, not rice, and become translucent and slippery when cooked.
Yes, Chicken Long Rice is generally considered a healthy dish. It's a light, broth-based soup that is hydrating and relatively low in fat and calories. It provides lean protein from the chicken and benefits from the aromatics like ginger and garlic.
A typical serving of this Chicken Long Rice contains approximately 450-500 calories, depending on the exact ingredients and portion size. It's a balanced meal with protein, carbohydrates, and healthy fats.
It's best served fresh because the noodles absorb the broth over time and can become mushy. If you need to prep ahead, you can make the chicken and broth mixture (up to step 5) and store it. When ready to serve, reheat the broth and then add the soaked noodles to cook just before eating.
Absolutely. Boneless, skinless chicken breast works well. Since it cooks faster and can dry out, reduce the simmering time in step 5 to about 10-12 minutes, or just until the chicken is cooked through.