chicken long rice recipe: How to cook it the right way without mistakes

Believe it or not, every time I cook this chicken long rice recipe, I’m back at a crowded kitchen table—steam fogging the windows, relatives talking over each other, someone always sneaking seconds. It’s warmth. It’s memory. It’s the kind of food that slows people down and pulls them together, no questions asked.

Why You’ll Love This Recipe

Truth be told, this dish earns its place on repeat in my kitchen. Here’s why:

• Light yet deeply comforting — you won’t feel weighed down afterward
• Simple ingredients, bold payoff — pantry staples doing real work
• Adaptable for busy nights or slow Sundays
• Kid-friendly, guest-approved, leftovers-friendly
• Hands down, it’s the best way I know to stretch one chicken into something memorable

Ingredients List

You’ll need:

• Chicken thighs or drumsticks — richer flavor than breast, but swap if needed
• Long rice (mung bean glass noodles) — silky, absorbent, essential
• Fresh ginger — sharp warmth; powdered works in a pinch
• Garlic cloves — smashed, not minced, for rounder aroma
• Chicken broth — homemade if you’re feeling virtuous, boxed if not
• Soy sauce — depth and color
• Green onions — bite and brightness

Optional Add-Ins

• Carrots for sweetness
• Mushrooms for earthiness
• Sesame oil — just a whisper
• Chili flakes if your house likes heat

Side note — long rice is not rice. It’s noodles. Confusing name. Incredible texture.

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What Is Chicken Long Rice Recipe?

Oddly enough, the chicken long rice recipe isn’t really about rice at all. It’s a beloved comfort dish rooted in Asian flavors, popular in Hawaiian kitchens, built around clear noodles simmered slowly in savory chicken broth until everything tastes like everything else—in the best possible way.

Timing

• Prep time: 15 minutes
• Cook time: 45 minutes
• Total: About 60 minutes

How to Make chicken long rice recipe

Step 1: Build the Broth Base

This is where the soul of the dish is born. Add chicken, ginger, garlic, and broth to a wide pot. Keep the heat low and steady—no bubbling frenzy here. Let it simmer gently so the flavors stretch out and deepen. I’ll be the first to admit, rushing this step weakens the entire chicken long rice recipe. Skim any foam early; it makes a cleaner, calmer broth.

Step 2: Shred the Chicken

Simple, but crucial. When the chicken is tender enough to surrender, pull it out and shred with your hands or forks. Don’t aim for perfection. Uneven pieces soak up broth better. Off the record—this is where I usually sneak a taste.

Step 3: Soak the Long Rice

Timing matters more than you think. Soak the glass noodles in warm water until flexible, not floppy. Over-soaking leads to heartbreak. Trust me on this one—the noodles will finish cooking in the broth.

Step 4: Bring It Together

This is the turning point. Return chicken to the pot, add drained noodles, soy sauce, and stir gently. Simmer until noodles turn glossy and translucent. The crazy part is how fast everything comes together.

Step 5: Final Adjustments

Listen to the pot. Taste. Adjust salt. Add pepper or a few drops of sesame oil. Let it rest briefly before serving. That pause? Game-changer.

Professional Cooking Tips

• Choose the right cut – Thighs and drumsticks bring depth and juiciness. Breasts work, fair enough, but the chicken long rice recipe truly shines with darker meat.
• Control the heat – Keep everything at a gentle simmer. Boiling is the fastest way to ruin noodles and cloud the broth. Make no mistake about it—patience matters
• Season in layers – Add soy sauce gradually, tasting as you go. Long rice absorbs flavor fast, and you can’t rewind salt
• Rest before serving – Let the pot sit for five minutes off heat. To put it simply, flavors settle and texture improves.

How to Serve chicken long rice recipe

I used to think that this dish needed fancy sides—but now I know better. This chicken long rice recipe holds its own, yet it welcomes a few thoughtful companions.

Serve it piping hot in deep bowls so the broth stays warm longer. That detail matters. For contrast, add lightly steamed greens like bok choy or napa cabbage—their crunch wakes everything up. A small dish of chili oil or sambal on the side lets everyone choose their own adventure.

If you’re feeding a crowd, pair it with:

• Simple cucumber salad
• Pickled radish or kimchi
• Crispy garlic chips for texture

How to Store and Reheat

To my absolute surprise, leftovers improve overnight. Store in an airtight container up to three days. Reheat gently on the stove with a splash of broth or water. Microwave works, but stir halfway. Long story short — don’t blast it dry.

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• Chicken Long Rice Soup

Nutritional Information

• Calories: 450 per serving
• Protein: 41g
• Fat: 19g
• Carbs: 30g
• Sodium: 1812mg
• Fiber: 5g

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chicken long rice recipe: How to cook it the right way without mistakes

By Nancy

Want a lighter chicken dinner that still satisfies? Learn how this chicken long rice recipe builds deep flavor without fuss—try it.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course main dish

Cuisine Hawaiian-inspired Asian

Servings 4

Calories 450 kcal

Ingredients

  

• Chicken thighs or drumsticks
• Long rice mung bean glass noodles
• Fresh ginger
• Garlic cloves
• Chicken broth
• Soy sauce
• Green onions
• Optional Add-Ins
• Carrots
• Mushrooms
• Sesame oil
• Chili flakes

Instructions

 

Step 1: Build the Broth Base

• Add chicken, ginger, garlic, and broth to a wide pot. Keep the heat low and steady—no bubbling frenzy here. Let it simmer gently so the flavors stretch out and deepen.

Step 2: Shred the Chicken

• When the chicken is tender enough to surrender, pull it out and shred with your hands or forks. Don’t aim for perfection. Uneven pieces soak up broth better.

Step 3: Soak the Long Rice

• Soak the glass noodles in warm water until flexible, not floppy. Over-soaking leads to heartbreak. Trust me on this one—the noodles will finish cooking in the broth.

Step 4: Bring It Together

• Return chicken to the pot, add drained noodles, soy sauce, and stir gently. Simmer until noodles turn glossy and translucent.

Step 5: Final Adjustments

• Listen to the pot. Taste. Adjust salt. Add pepper or a few drops of sesame oil. Let it rest briefly before serving. That pause? Game-changer.

Notes

Nutritional Information

• Calories: 450 per serving
• Protein: 41g
• Fat: 19g
• Carbs: 30g
• Sodium: 1812mg
• Fiber: 5g

Keyword chicken long rice recipe

FAQs

Conclusion

At the end of the day, this chicken long rice recipe is about comfort, not perfection. Warm broth. Slippery noodles. Familiar flavors. Try it, tweak it, and tell me how it turned out. Leave a comment, share your twist, or subscribe — more real food stories are coming.