Chicken Long Rice
Chicken Long Rice
“Chicken long rice has always been a comfort food of mine. I love noodles and ginger. It’s a simple dish that warms my soul.”
@koreankitkat_kravings, Foodland 5 Ambassador
Ingredients
- 6 slice 1/4-inch-thick piece of ginger, smashed
- 2 clove garlic, peeled and smashed
- 5 cup chicken broth
- 0.75 pound bone-in chicken thighs
- 1 teaspoon Hawaiian salt
- 4 ounce bean thread (cellophane) noodles
- 6 green onion, cut into ½ inch slices
- Shoyu as needed
- Chili pepper water as needed
Instructions
1. Soak long rice in water until it softens.
2. Peel and grate the ginger.
3. Heat the broth and ginger, bring to a boil.
4. Add in chicken and reduce heat to medium-low, then simmer for 20 minutes.
5. Remove chicken and let it rest for 5 minutes.
6. Shred chicken with a fork.
7. Add in long rice and the shredded chicken, then simmer for 10 minutes at medium-low.
8. Add salt and pepper to taste.
9. Top with chopped green onions.
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