Chicken Long Rice

April 26, 2023 / By Foodland

Chicken Long Rice

A local favorite that comforts the soul and brings back fond memories!
Course Side Dish, Soup
Cuisine Chicken
Servings 4 Servings


  • 6 slices 1/4-inch-thick pieces of ginger, smashed
  • 2 cloves garlic, peeled and smashed
  • 5 cups chicken broth
  • .75 pound bone-in chicken thighs
  • 1 teaspoon hawaiian salt
  • 4 ounces bean thread (cellophane) noodles
  • 6 green onion, cut into ½ inch slices
  • add soy sauce as needed
  • add chili pepper water as needed


  1. Combine ginger, garlic with stock in a heavy saucepan.
  2. Wash and drain chicken thighs and add to stock mixture with salt. Simmer, uncovered, until chicken is cooked through, 25 to 30 minutes. Skim throughout the cooking process.
  3. Transfer chicken with a slotted spoon to a cutting board and cool.
  4. Once cool enough to handle, remove chicken meat from bone and shred into ¼-inch thick pieces.  Discard the remaining skin and bones
  5. Stir noodles into broth and simmer, uncovered, until noodles are translucent, about 6 minutes.
  6. Stir green onions into broth along with chicken. Adjust seasoning with soy sauce and chili pepper water.


This dish is great for using the left over carcass of a roasted chicken. Follow instructions replacing the thigh for the carcass. You can also use thigh meat and a carcass to get more flavor into the broth.
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