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chicken long rice

Chicken Long Rice

Chicken long rice is a Hawaiian dish with the influence of Chinese cuisine. The dish is made with a combination of vermicelli noodles, ginger, green onions, and chicken thighs in a clear chicken broth. Some say that it's a version of chicken soup, only with more noodles and less soup.


- 1 pound chicken breast, cut into bite-sized pieces

- 8 ounces Long Rice noodles

- 2 tablespoons olive oil

- 1 teaspoon salt

- 1 teaspoon black pepper

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1 teaspoon dried oregano

- 1 teaspoon dried basil

- 1 teaspoon dried thyme

- 4 cups chicken broth

- 2 cups water

- Green onions, chopped (optional)

- Cilantro, chopped (optional)


1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat.

2. Add the chicken pieces to the pot and season with 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1 teaspoon of dried thyme. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

3. While the chicken is cooking, prepare the Long Rice noodles according to package instructions. Drain and set aside.

4. Once the chicken is cooked, add 4 cups of chicken broth and 2 cups of water to the pot. Bring the liquid to a boil.

5. Add the cooked Long Rice noodles to the pot and stir to combine.

6. Reduce the heat to medium-low and let the chicken long rice simmer for 10-15 minutes, until the noodles are soft and have absorbed most of the liquid.

7. Optional: Add chopped green onions and cilantro to the pot for added flavor and garnish.

8. Serve the chicken long rice hot and enjoy! You can also store any leftovers in an airtight container in the fridge for up to 3 days.

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