Chicken Long Rice is a Hawaiian-style soup made with tender chicken, glass noodles (mung bean threads), and a gingery broth. It’s light, savory, and packed with island comfort.
Ingredients
Directions
Soak noodles: Soak the long rice (glass noodles) in warm water for about 15–20 minutes or until softened. Drain and set aside.
Cook chicken: In a large pot, add chicken thighs, garlic, ginger, and chicken broth. Bring to a boil, then lower to a simmer. Cook for 20 minutes or until chicken is fully cooked.
Shred chicken: Remove the chicken, shred with forks, and return to the pot.
Season broth: Add soy sauce, salt, and green onions to the broth. Adjust seasonings to taste.
Add noodles: Stir in the soaked noodles and cook for another 5 minutes until tender and infused with flavor.
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