Chicken Long Rice

Name: Chicken Long Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 500g chicken thighs, bone-in; 150g glass (mung bean) noodles, soaked; 1.2L chicken stock; 5cm ginger, julienned; 4 spring onions, sliced; fish sauce to taste

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

Simmer chicken in stock with ginger 30 minutes until cooked.

Remove chicken, shred meat.

Add drained glass noodles to the simmering broth. Cook 5 minutes.

Return chicken.

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

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