Aloha, ohana! Some dishes just feel like home, and for me, chicken long rice is one of them. Growing up on Oahu, I’d sit at my auntie’s table, slurping up these soft noodles in a warm, gingery broth while the rain tapped the roof. It’s a Hawaiian staple with roots in Chinese cooking—a perfect example of the island’s melting pot heart. My Curtis J.’s Chicken Long Rice is all about that comfort, with a little extra love from my travels thrown in.
This isn’t your fancy restaurant fare—it’s simple, soul-warming food that fills you up and makes you feel cared for. I’ve added a touch of fish sauce for depth, a nod to my Southeast Asian adventures, but it’s still pure Aloha in every spoonful. Perfect for a rainy day or whenever you need a hug from the inside out—let’s cook up some island coziness!
Why This Chicken Long Rice Rocks
- Quick Comfort: 45 minutes to a bowl of Hawaiian warmth.
- Island Soul: A local classic with Curtis J.’s personal twist.
- Light yet Filling: Broth and noodles that satisfy without weighing you down.
Chicken Long Rice – A Hawaiian Hug in a Bowl
This chicken long rice is like a warm embrace from Oahu—tender shredded chicken and slippery rice noodles swimming in a fragrant, gingery broth with a subtle fish sauce kick. It’s a light yet hearty dish, blending Hawaii’s local flavors with a hint of my travel-inspired flair. One slurp, and you’ll feel the island comfort wrap around you!
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
- 1 lb boneless, skinless chicken thighs
- 6 cups chicken broth (low-sodium works great)
- 4 oz long rice noodles (dried mung bean threads or glass noodles)
- 1 tbsp vegetable oil
- 1-inch piece fresh ginger, sliced thin
- 3 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp fish sauce (my fusion touch)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 2 green onions, thinly sliced
- Optional: Fresh cilantro or a splash of chili oil
Instructions
-
Cook the Chicken: Heat the vegetable oil in a large pot over medium heat. Add the chicken thighs and brown lightly on both sides, about 3-4 minutes total. Toss in the ginger and garlic, and cook for another minute until fragrant.
-
Simmer the Broth: Pour in the chicken broth, soy sauce, fish sauce, salt, and pepper. Bring to a boil, then lower to a simmer. Cover and cook for 20 minutes until the chicken is tender and cooked through.
-
Shred the Chicken: Remove the chicken to a plate and shred it with two forks. Return it to the pot, keeping the broth simmering.
-
Prep the Noodles: While the broth simmers, soak the long rice noodles in warm water for 10 minutes until softened. Drain and cut into shorter lengths if desired (easier to slurp!).
-
Combine & Cook: Add the noodles to the pot and simmer for 5-7 minutes until they’re translucent and tender. Stir gently—they soak up that broth like champs.
-
Serve with Aloha: Ladle into bowls, top with green onions (and cilantro or chili oil if you’re feeling it), and serve hot. Slurp it up and feel the comfort sink in!
Notes
-
Noodle Swap: Can’t find long rice? Thin rice vermicelli works too—just adjust soak time.
-
Flavor Boost: Add a splash of lime for a brighter finish.
-
Storage: Keeps in the fridge for 2-3 days—reheat with a little extra broth if it thickens.
- Prep Time: 15
- Cook Time: 30
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 320g
- Fat: 12g
- Carbohydrates: 28g
- Protein: 25g
This chicken long rice is like rainy Oahu afternoons in a bowl—cozy, simple, and full of heart. My trick? Let the ginger shine—it’s the soul of the broth. That fish sauce twist? A little something I picked up traveling, giving it an extra layer of love. Serve it up with a big spoon and maybe a side of slippers—that’s island comfort at its best.
Got a comfort soup of your own? Share it with me on Instagram with #CurtisJCooks—I’d love to see your Aloha glow! Mahalo for cooking with me, and keep the cozy vibes coming!
0 Comments