How To Make Chicken Long Rice
Chicken long rice is a soupy Hawaiian dish that doesn't actually have rice, but has rice noodles with chicken and green onions.
Prep:
15 mins
Cook:
20 mins
Total:
35 mins
Ingredients
- 1 lb chicken thighs
- 1 ginger, 4-inch piece, thinly sliced
- 6 cup chicken broth
- 1⅓ fl oz vermicelli noodles, 2 bundles
- 4 green onion stalks, chopped
Instructions
- Put the vermicelli noodles in a bowl and cover with water. Let soak for 15 minutes. Drain water and set aside.
- Season the chicken thighs with salt. In a deep saucepan, brown both sides on medium-high heat (about a minute on each side).
- Add the sliced ginger to the pan. Add the chicken broth to the pan. Let simmer for 15 minutes until the chicken thighs are cooked through.
-
Remove the chicken thighs from the pan. Let cool and shred into ¼-inch pieces.
- Bright the broth back up to a boil. Add in the drained vermicelli noodles. Cook for a minute.
-
Add back the shredded chicken thighs. Add in the chopped green onions. Cook for 3 to 5 more minutes until everything is cooked through.
-
Spoon out into bowls. Serve and eat!
Nutrition
- Sugar: 1g
- :
- Calcium: 82mg
- Calories: 616kcal
- Carbohydrates: 21g
- Cholesterol: 222mg
- Fat: 40g
- Fiber: 1g
- Iron: 4mg
- Monounsaturated Fat: 16g
- Polyunsaturated Fat: 8g
- Potassium: 1154mg
- Protein: 43g
- Saturated Fat: 10g
- Sodium: 2760mg
- Trans Fat: 1g
- Vitamin A: 430IU
- Vitamin C: 54mg
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