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chicken long rice

Chicken Long Rice

Discover the comforting flavors of chicken long rice, a Hawaiian classic. Learn its origins, recipes, and tips for serving and storing this beloved dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 Bone-in chicken pieces
  • 200 g Clear noodles (mung bean starch noodles or cellophane noodles)
  • 1 inch Fresh ginger (sliced)
  • 3 Green onions (chopped)
  • 100 ml Shoyu (soy sauce)
  • 4 Garlic cloves
  • 1 l Chicken broth
  • 100 ml Tomato sauce (optional) for a twist

Equipment

  • Pot
  • Knife
  • Cutting board
  • Bowl for soaking noodles
  • Strainer

Method
 

  1. Boil the chicken in water until tender to create a flavorful broth.
  2. Shred the cooked chicken into bite-sized pieces.
  3. Soak the clear noodles in warm water until softened.
  4. In the pot with the broth, add ginger, garlic, shoyu, and the softened clear noodles.
  5. Simmer everything together to allow the noodles to absorb the flavors.
  6. Serve hot, garnished with chopped green onions.

Nutrition

Calories: 300kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 2gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 1gVitamin C: 2mgCalcium: 2mgIron: 5mg

Notes

Always use fresh ginger for the best flavor. You can customize the dish by adding tomato sauce for a tangy twist. For a vegan version, substitute chicken with tofu or jackfruit and use vegetable broth. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for longer storage. To avoid soggy noodles, store the noodles separately if possible when saving leftovers.
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