Chicken Long Rice Recipe

Name: Chicken Long Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (1/4-inch-thick) slices fresh ginger, peeled; 2 garlic cloves, peeled; 2 cups chicken stock or low-sodium chicken broth; 3 cups water; 3/4 pound chicken thighs (with bone); 1 teaspoon salt; 6 dried shiitake mushrooms (1/2 ounce); 2 cups boiling-hot water; 3 1/2 to 4 ounces bean thread (cellophane) noodles *; 6 scallions

Servings: persons

6 (1/4-inch-thick) slices fresh ginger, peeled
2 garlic cloves, peeled
2 cups chicken stock or low-sodium chicken broth
3 cups water
3/4 pound chicken thighs (with bone)
1 teaspoon salt
6 dried shiitake mushrooms (1/2 ounce)
2 cups boiling-hot water
3 1/2 to 4 ounces bean thread (cellophane) noodles *
6 scallions

1
Smash ginger and garlic with flat side of a heavy knife, then combine with stock and 3 cups water in a 4-quart heavy saucepan.
2
Simmer, uncovered, 5 minutes.
3
Remove skin and excess fat from chicken thighs and add to stock mixture with salt.
4
Simmer, uncovered, until chicken is cooked through, 25 to 30 minutes.
5
Meanwhile, soak mushrooms in 2 cups boiling-hot water in a small bowl 15 minutes, then drain and thinly slice, discarding stems.
6
Transfer chicken with a slotted spoon to a cutting board.
7
Shred meat into 1/4-inch-thick pieces.
8
Skim fat from broth and discard ginger and garlic.
9
Stir mushrooms and noodles into broth and simmer, uncovered, until noodles are translucent, about 6 minutes.
10
Cut greens of scallions into 1 1/2-inch pieces and stir into broth along with chicken.
11
Simmer, uncovered, until noodles have absorbed most of broth, about 2 minutes.
12
*Available at Asian markets and Uwajimaya (800-889-1928).

1961

kcal

Calories

136

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 (1/4-inch-thick) slices fresh ginger, peeled, 2 garlic cloves, peeled, 2 cups chicken stock or low-sodium chicken broth, 3 cups water, and more.

Yes, Chicken Long Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Long Rice

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