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One of the reasons Chicken Long Rice is so beloved is its simple yet flavorful ingredients. Each component plays a crucial role in creating the dish’s distinct flavor profile.
Key Ingredients
- Chicken: Boneless, skinless chicken thighs or breasts work best for tenderness.
- Long Rice Noodles: Also known as bean thread noodles, they soak up the broth’s flavors beautifully.
- Broth: A combination of chicken broth and soy sauce provides depth and richness.
- Aromatics: Garlic and ginger add warmth and zest to the dish.
- Vegetables: Green onions and carrots enhance the flavor and presentation.
Cooking Method
Cooking Chicken Long Rice is a straightforward process, making it accessible for home cooks of all skill levels. The broth is simmered with garlic and ginger to infuse it with flavor before the chicken and long rice are added. The result is a warm, comforting dish that feels like a hug in a bowl.
Perfect for Any Occasion
Whether you’re hosting a dinner party, looking for a comforting meal on a chilly night, or wanting to impress your family with a traditional dish, Chicken Long Rice is an excellent choice. It’s a one-pot meal that minimizes cleanup while delivering maximum flavor.
With a total preparation and cooking time of just under an hour, Chicken Long Rice is perfect for busy weeknights as well as leisurely weekend meals.
Ingredients
- 1 pound boneless, skinless chicken thighs (or breasts)
- 4 cups chicken broth
- 4 ounces long rice noodles (bean thread noodles)
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 carrot, julienned
- 3 green onions, chopped (white and green parts separated)
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Noodles: Soak the long rice noodles in hot water for about 20 minutes or until soft. Drain and set aside.
- Cook the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant (about 1 minute). Add the chicken and cook until browned on all sides.
- Add Broth and Seasoning: Pour in the chicken broth and soy sauce, bringing the mixture to a simmer. Season with salt and pepper to taste.
- Simmer: Let the chicken cook in the broth for about 15 minutes or until fully cooked. Remove the chicken from the pot, shred it, and set aside.
- Add Vegetables: Stir in the julienned carrot and the white parts of the green onions into the broth. Cook for an additional 5 minutes.
- Combine with Noodles: Add the soaked long rice noodles and shredded chicken back into the pot. Stir gently to combine, allowing everything to heat through.
- Serve: Ladle the Chicken Long Rice into bowls, garnishing with the green parts of the green onions and cilantro if desired.
- Enjoy: Serve warm, and enjoy the comforting flavors of this Hawaiian classic!
Notes
- Adjusting Flavor: Feel free to adjust the amount of soy sauce to suit your taste. For a deeper flavor, you can add a splash of sesame oil.
- Vegetarian Version: Substitute chicken with tofu and use vegetable broth for a vegetarian option.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
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Chicken Long Rice Recipe
Discover the delightful flavors of the Chicken Long Rice recipe, a traditional Hawaiian dish that beautifully combines tender chicken with long rice noodles. This comforting dish is not only easy to prepare but also a family favorite, perfect for any occasion. Enjoy the savory broth, perfectly cooked chicken, and the unique texture of long rice in this wholesome recipe.
Ingredients
- 1 pound boneless skinless chicken thighs (or breasts)
- 4 cups chicken broth
- 4 ounces long rice noodles bean thread noodles
- 2 tablespoons soy sauce
- 2 cloves garlic minced
- 1 inch ginger minced
- 1 carrot julienned
- 3 green onions chopped (white and green parts separated)
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish optional
Instructions
- Prepare the Noodles: Soak the long rice noodles in hot water for about 20 minutes or until soft. Drain and set aside.
- Cook the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant (about 1 minute). Add the chicken and cook until browned on all sides.
- Add Broth and Seasoning: Pour in the chicken broth and soy sauce, bringing the mixture to a simmer. Season with salt and pepper to taste.
- Simmer: Let the chicken cook in the broth for about 15 minutes or until fully cooked. Remove the chicken from the pot, shred it, and set aside.
- Add Vegetables: Stir in the julienned carrot and the white parts of the green onions into the broth. Cook for an additional 5 minutes.
- Combine with Noodles: Add the soaked long rice noodles and shredded chicken back into the pot. Stir gently to combine, allowing everything to heat through.
- Serve: Ladle the Chicken Long Rice into bowls, garnishing with the green parts of the green onions and cilantro if desired.
- Enjoy: Serve warm, and enjoy the comforting flavors of this Hawaiian classic!
Notes
- Adjusting Flavor: Feel free to adjust the amount of soy sauce to suit your taste. For a deeper flavor, you can add a splash of sesame oil.
- Vegetarian Version: Substitute chicken with tofu and use vegetable broth for a vegetarian option.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
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