This authentic Hawaiian Long Chicken Rice brings the flavors of traditional luau food to your table. It’s light, relaxing, and packed with the comforting flavors of ginger and garlic. Easy chicken rice recipe This can be made gluten-free and customized with vegetables or other personal items.
component:
- 1 pound chicken thighs (boneless, skinless)
- 1 package (8 ounces) long vermicelli or rice noodles (use gluten-free noodles if needed)
- 6 cups chicken broth (low sodium for a healthy chicken rice recipe)
- 2 tablespoons fresh ginger, thinly sliced
- 4 cloves garlic insects
- 2 tablespoons soy sauce or tamari (for gluten-free option)
- 1 tablespoon sesame oil
- 2-3 green onions, thinly sliced (optional)
- Salt and pepper to taste
- Optional: Mushrooms, bok choy, or other vegetables for added nutritional value.
Advice:
Prepare the chicken: Heat the sesame oil in a large pot over medium heat. Add chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove from pot and set aside.
Add ginger and garlic: In the same pot. Add the minced ginger and minced garlic and fry for 2-3 minutes until fragrant but not brown.
Simmer the broth: Pour the chicken broth into a pot and bring to a simmer. Add the soy sauce (or tamari for gluten-free) and stir to combine. Return the chicken to the pot. Reduce heat and simmer for 20 minutes until chicken is cooked through and tender.
Cook the noodles: While the soup is boiling. Prepare long vermicelli or rice noodles according to package directions. Remove and set aside.
Shred the chicken: When the chicken is tender Remove from the pot and shred using two forks. Simmer the shredded chicken in the broth repeatedly for 5-10 minutes to combine the flavors.