Hawaiian-Style Chicken Long Rice: A Comforting Island Favorite
Chicken Long Rice is a beloved Hawaiian comfort food that combines tender chicken, soft vermicelli noodles, and a flavorful ginger-infused broth. This dish, influenced by Chinese cuisine, features succulent pieces of chicken simmered with fragrant ginger and garlic. The long rice noodles absorb the savory broth, creating a satisfying texture. Finished with a sprinkle of green onions, this hearty soup-like dish offers a perfect balance of protein, carbs, and aromatic flavors.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Colander
Ingredients
Protein
- 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces [680 g]
Produce
- 2 inches fresh ginger peeled and thinly sliced (about 2 tablespoons [30 g])
- 4 cloves garlic minced
- 1 cup green onions thinly sliced (about 4-5 stalks)
Pasta & Grains
- 6 oz dried bean thread noodles (long rice) [170 g]
Condiments
- 6 cups low-sodium chicken broth [1.4 liters]
- 2 tablespoons soy sauce [30 ml]
Oils & Vinegars
- 1 tablespoon sesame oil [15 ml]
Baking & Spices
- 1 teaspoon salt [5 g]
- 1/4 teaspoon white pepper [1 g]
Instructions
Prepare the Chicken
- In a bowl, combine chicken pieces with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and half of the minced garlic. Mix well and marinate for 30 minutes if time allows.
Prepare the Broth
- In a large pot over medium heat, add the remaining sesame oil.
- Add the sliced ginger and remaining garlic. Sauté for 1-2 minutes until fragrant.
- Pour in the chicken broth, remaining soy sauce, salt, and white pepper. Bring to a boil.
- Reduce heat to low and simmer for 10 minutes to infuse the broth with ginger flavor.
Cook the Chicken
- Increase heat to medium and add the marinated chicken to the simmering broth.
- Cook for 8-10 minutes, or until the chicken is cooked through and no longer pink in the center.
Prepare the Noodles
- While the chicken is cooking, soak the bean thread noodles in warm water for 10 minutes until softened.
- Drain the noodles and cut them into 4-inch lengths using scissors.
Combine and Finish
- Add the softened noodles to the pot with the chicken and broth.
- Simmer for an additional 5 minutes, or until the noodles are translucent and fully cooked.
- Taste and adjust seasoning if needed.
- Remove from heat and stir in half of the sliced green onions.
Serve
- Ladle the Chicken Long Rice into bowls.
- Garnish with the remaining green onions.
- Serve hot and enjoy your comforting Hawaiian-style Chicken Long Rice.
Notes
This recipe is dairy-free. For a gluten-free version, ensure you use gluten-free soy sauce or tamari. The marinating time is optional but recommended for enhanced flavor. Adjust the amount of ginger and garlic to your taste preferences.
Notes
- Lighter Alternatives: To make this dish lighter, you can swap out chicken thighs for skinless chicken breasts. For a healthier broth, use less sesame oil or replace it with a small amount of olive oil. This change will still keep the chicken long rice flavorful.
- Ingredient Substitutions: If you can’t find bean thread noodles, rice vermicelli is a great alternative. Want to enhance the flavor? Substitute half of the chicken broth with vegetable broth. For those looking for a gluten-free option, use tamari or coconut aminos instead of soy sauce.
- Storage Instructions: Store leftover chicken long rice in an airtight container in the fridge for up to 3 days. For best texture, keep the noodles and broth separate when storing to avoid sogginess.
- Reheating Tips: To reheat, use a stovetop over low heat, adding a splash of broth or water to maintain the soup’s consistency. If using a microwave, set to medium power and stir halfway for even heating.
Quick Tips
- Thickening the Broth: For a heartier version, add a teaspoon of cornstarch mixed with cold water before simmering. This will create a slightly thicker and more comforting broth without overpowering the dish.
- Enhance the Texture: Briefly pan-fry the marinated chicken pieces before adding them to the broth. This gives the chicken a slightly crispy exterior while keeping the inside tender.
- Perfect Noodles: To prevent the noodles from sticking together, soak them in warm water for 10 minutes, then rinse with cold water before adding them to the broth.
Side Dish Suggestions
- Serve this chicken long rice with a side of steamed vegetables, such as bok choy or snap peas, to complement the dish’s flavors.
- A light cucumber salad with a tangy dressing or some steamed jasmine rice would also balance the meal nicely.
Nutritional Benefits
- This recipe is rich in protein from the chicken, while the noodles provide a satisfying source of carbohydrates.
- Ginger and garlic add not only flavor but also have anti-inflammatory properties, contributing to overall health.
Serving Suggestions
- Ladle the chicken long rice into bowls and garnish with extra green onions for a pop of color and flavor.
- Pair with a light, crisp white wine or iced green tea for a refreshing complement to this comforting dish.
Meal Prep Tips
- To save time, marinate the chicken and prepare the broth base (ginger, garlic, broth, soy sauce) the night before. Store them in separate containers in the refrigerator, so you can quickly assemble the dish when you’re ready to cook.
- Pre-soak the noodles and store them in an airtight container. When it’s time to cook, simply add them to the broth to heat through.
Customization Ideas
- Vegetarian Option: Substitute the chicken with tofu or mushrooms and use vegetable broth instead of chicken broth.
- Gluten-Free: Use tamari or coconut aminos in place of soy sauce, and ensure the noodles are gluten-free.
- Add-ins: For extra flavor, add sliced shiitake mushrooms or a splash of rice vinegar. A sprinkle of red pepper flakes will give a spicy kick to this dish.
