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Chicken Long Rice
Hawaiian Chinese-influenced chicken and glass noodle soup with ginger and spring onions. Simmering the chicken directly in the stock with ginger, rather than cooking it separately, infuses the broth itself with flavour before the noodles ever go in.
Total time
50 min
Prep
10 min
Cook
40 min
Difficulty
easy
Cuisine
Hawaiian
Ingredients
500gchicken thighs, bone-in
150gglass (mung bean) noodles, soaked
1.2Lchicken stock
5cmginger, julienned
4spring onions, sliced
fish sauceto taste
Instructions
1
Simmer chicken in stock with ginger 30 minutes until cooked.
2
Remove chicken, shred meat.
3
Add drained glass noodles to the simmering broth. Cook 5 minutes.
4
Return chicken.
5
Season with fish sauce. Scatter spring onions. Serve hot.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
229
Protein
41g
Fat
4.9g
Carbs
3.6g
Fiber
0.5g
Sodium
1236mg
Reviews
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★★★★★
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