Entree: United States – Hawaiian Cuisine – Chicken Long Rice

Serving Size: 6

Approximate Time

Prep 15 min

Cook 35 min

Additional 10 min

Total 1 hr

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each (total approx. 24 oz / 680 g)
- 8 cups (1.9 L) low-sodium chicken broth
- 4 oz (113 g) dried mung bean threads (glass/bean-thread noodles)
- 2 tbsp (30 ml) grated fresh ginger
- 3 cloves garlic, minced
- 2 tbsp (30 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 ml) fish sauce (optional)
- 1 tsp (4 g) granulated sugar
- 1 tbsp (15 ml) neutral oil (canola or vegetable) for browning
- 1 medium carrot, julienned, about 1 cup (120 g)
- 8 oz (225 g) baby bok choy, trimmed and halved lengthwise (or 2 cups / 150 g shredded Napa cabbage)
- 4 green onions (scallions), white and light-green parts sliced thin (reserve some for garnish)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) ground white or black pepper

Instructions

Short Description:
Clear, ginger-scented chicken simmered with garlic and scallions, served with translucent mung bean (glass) noodles for a comforting Hawaiian-Chinese influenced one-pot main.

Regional Notes:
This Hawaiian version highlights Chinese influence with clear mung bean threads (long rice), prominent ginger and garlic, and a light seasoned broth rather than heavy sauces. It differs from other chicken-noodle dishes by using translucent bean-thread noodles and a simple clear stock typical of Hawaiian home and plate-lunch cooking.

1. Heat the neutral oil in a large pot or Dutch oven over medium-high heat. Pat the chicken thighs dry and season lightly with salt and pepper. Brown the chicken thighs skin-side down 4–5 minutes until golden, then flip and brown the other side 2–3 minutes. Remove chicken and set aside.
2. Reduce heat to medium. Add grated ginger and minced garlic to the pot and sauté 30–45 seconds until fragrant, stirring so they don't burn.
3. Return the chicken to the pot. Pour in the chicken broth, soy sauce, and sugar. Bring to a gentle simmer, skim any foam, then cover and simmer 25–30 minutes until the chicken is cooked through and tender.
4. While the chicken simmers, soak the mung bean threads in warm water for 5–8 minutes until softened, then drain and cut them in half with kitchen shears or a knife to more manageable lengths. Prepare the carrots and bok choy.
5. Remove the chicken pieces from the pot to a cutting board. When cool enough to handle, discard bones and skin and shred the meat into bite-sized pieces (approximate usable meat: 1–1¼ lb / 450–550 g). Return shredded chicken to the pot.
6. Add the softened mung bean threads, julienned carrot, and halved bok choy to the simmering broth. Cook uncovered 3–5 minutes more until noodles are fully translucent and vegetables are tender-crisp.
7. Stir in sesame oil, fish sauce (if using), and sliced scallion whites/light greens. Taste and adjust seasoning with additional salt, soy sauce, or pepper as needed.
8. Ladle Chicken Long Rice into bowls and garnish with reserved sliced scallion greens. Serve hot as a satisfying one-pot entree.