Chicken Long Rice
Silky mung bean noodles simmered with shredded chicken, fresh ginger and green onion in a light, soul-soothing broth.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 6
- carbs
- 28
- protein
- 22
- calories
- 260
Instructions
- 1
Put the chicken thighs, water, half the ginger, and the onion in a large pot. Bring to a boil.
- 2
Lower the heat and simmer for 30 minutes until the chicken is tender and cooked through.
- 3
Take out the chicken and let it cool slightly. Shred the meat and throw away the skin and bones.
- 4
Soak the mung bean noodles in warm water for 10 minutes until bendable. Drain and cut into shorter pieces.
- 5
Bring the broth back to a simmer. Add the remaining ginger and soy sauce, then season with salt and pepper.
- 6
Add the noodles to the simmering broth. Cook for 3-5 minutes until clear and tender.
- 7
Put the shredded chicken back into the pot and heat through.
- 8
Ladle into bowls and top with sliced scallions before serving.
Chef's tips
Soak the mung bean noodles just until bendable, not completely soft. They will soften more in the hot broth and get mushy if oversoaked.
Storage
Refrigerate up to 3 days; the noodles will continue to absorb broth, so add extra stock when reheating.
Reheating
Warm gently on the stovetop with a splash of chicken stock to loosen the noodles.
Common mistakes to avoid
- •Soaking the noodles too long before cooking, making them mushy.
- •Using too little fresh ginger, which is key to the warm flavor.
- •Boiling the broth too hard, which can make the chicken tough.
Serving suggestions
Cooked Chicken Long Rice?
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