Best Chicken Long Rice Recipes

CHICKEN LONG RICE (HAWAIIAN-STYLE CHICKEN SOUP)

Steps:

• Put bean thread noodles in a large bowl. Pour enough warm water over the noodles to cover by an inch. Soak noodles until softened, about 15 minutes; drain. Cut noodles into shorter lengths as desired.
• Put chicken breasts in a large pot with enough water to cover by a few inches; bring to a boil and cook chicken until until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken breasts to a cutting board and shred into strands with 2 forks; return shredded chicken to the pot of boiling water.
• Pour chicken broth into the pot and reduce heat to medium-high; add onion, garlic, ginger, fish sauce, soy sauce, and bay leaves; season with salt and pepper. Bring liquid again to a boil and add the bean thread noodles; cook at a boil until the noodles are translucent, about 5 minutes.
• Stir bok choy into the liquid; cook just until the leaves wilt slightly, 1 to 2 minutes.

CHICKEN LONG RICE SOUP

Steps:

• Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.
• Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.
• Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.
• After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.

VIETNAMESE CHICKEN AND LONG-GRAIN RICE CONGEE

Steps:

• Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
• Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
• Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
• Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.

CHINESE STYLE-CHICKEN LONG RICE SOUP RECIPE - (4.1/5)

Steps:

• In a medium-sized pot, add the water, broth, chicken, ginger and garlic; cook until the chicken is very tender. Remove the chicken to a bowl and allow to cool slightly. Shred the meat and return it to the pot. While the chicken is cooking, place the bean threads into a large bowl of hot tap water to soak for 30 minutes. Strain the long rice and place into the soup; simmer partially covered for about 30 minutes, until the long rice is also tender. Add the salt, if needed, and the greens onions just before serving.

LONG RICE NOODLE SOUP PORK OR CHICKEN

Steps:

• Before you start cooking, take the dried shitake mushrooms and long rice noodles and place both in a bowl of warm water. Let these soak for about 15-20 minutes until they are soft.
• While these are soaking, brown ground pork, minced garlic, and garlic salt in a large pot on medium heat. Do not drain.
• Once pork is cooked, add the cans of chicken broth to the pot. Start with four cans and if you prefer your soup thinner add a few more. Keep in mind that the long rice will soak up some of the soup. Bring this to a boil before adding other ingredients.
• Take softened long rice noodles out of the warm water and add to the pork/chicken broth. Also take the softened shitake mushrooms and cut off the stems and slice into 1/4" strips and add to broth. Cover pot and cook on medium heat for another 30 minutes. Stir soup periodically during this time.
• Now add the water chestnuts and bamboo shoots into broth and cook another 10 minutes uncovered.
• Take the eggs and crack these directly into the broth and mix the broth quickly with a spoon. This will scramble the eggs into the soup.
• This is now the time to taste your broth and add salt and pepper to taste. Just keep in mind that the flavors get more intense the next day.

CHICKEN LONG RICE

Steps:

• In a large resealable plastic bag, combine the first five ingredients and 2 tablespoons soy sauce. Add chicken; seal bag and turn to coat. Refrigerate 1 hour., Meanwhile, place noodles in a large bowl; cover with water. Let stand 30 minutes or until noodles are translucent and softened. Drain noodles. Using scissors, cut noodles into 4-in. lengths. (If using spaghetti, cook according to package directions until al dente; drain.), In a large skillet, heat canola oil over medium-high heat. Add half of the chicken mixture; stir-fry 4-6 minutes or until no longer pink. Remove from pan. Repeat with remaining chicken., In same pan, combine broth, mushrooms and remaining soy sauce; bring to a boil. Add noodles and chicken; cook and stir until noodles are tender. Remove from heat; sprinkle with green onion.

LUAU STYLE - CHICKEN LONG RICE - 'ONO HAWAIIAN RECIPES

Steps:

• Take off the skin and mince one clove of garlic and two inches of ginger. Slice the green onions and set aside.
• Over medium heat, add in the chicken broth, shoyu, sugar, garlic, ginger, and chicken thighs. Bring it to a boil. Then turn the heat down to bring it to a simmer.
• Cover the pot and simmer it for 30 minutes.
• Meanwhile soak the bean thread in a bowl with water. Make sure the water covers all of the noodles.
• Remove the chicken after 30 minutes and begin to shred it. Discard the skin and bones.
• Bring the shredded chicken back to the pot and add in the bean thread. Stir it all together and let it cook for another 5 minutes or until the noodles begin to look clear.
• Garnish it with green onions. Serve it hot and enjoy!

CHICKEN LONG RICE

Steps:

• 1. Clean your chicken pieces and put them into a large pot with the water and the chicken broth along with the ginger slices and bring to a rolling boil.
• 2. Lower the heat to a simmer and add the soy sauce, sugar and pepper. Simmer for 45 minutes.
• 3. Turn the down to low and add in the long rice. Cover and let cook on low heat for 30 minutes.
• 4. If the noodles soaks up the broth you can add a little more chicken broth.
• 5. Serve hot over rice, or with "poi" taro, and garnish with chopped green onions.

CHICKEN LONG RICE

Steps:

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

CHICKEN ENCHILADAS WITH GREEN SAUCE AND LONG-GRAIN RICE

Steps:

• Preheat oven to 350 degrees F.
• In a large skillet heat 2 tablespoons olive oil over medium heat, add the sliced onion and minced garlic, saute for about 2 minutes. Then add the chicken slices and cook until chicken is a nice golden brown. Turn the heat up a touch and add the bell pepper slices and dried chili flakes. Once chicken is no longer pink remove from the heat and place the mixture into a bowl.
• In a small skillet add 1 cup oil. When oil is warm submerge a tortilla for 10 to 15 seconds or until soft. This will soften them and make rolling a lot easier. Drain on paper towels and repeat this process until all tortillas have been softened. Pour 1 cup of Green Sauce on bottom of the baking dish to cover. Divide the chicken mixture evenly among the tortillas, roll them up. Place seam side down on top of the sauce in the baking dish. Pour the remaining green sauce over them and spread the cheese mix evenly over the top. Bake for about 20 minutes until golden brown. Remove from the oven and serve with long-grain rice.
• For the Green Sauce:
• Pulse all ingredients in a food processor until a nice salsa consistency is reached.
• For the Rice: Pour 3 cups of hot water in a large saucepan and bring to a boil. Rinse the rice well in a bowl under cold water and drain. This will remove surface starch and will be less sticky. Place the rinsed and drained rice into the saucepan, cover and cook until al dente, about 10 to 15 minutes. Add fresh cilantro and lime juice and serve.

CHICKEN & LONG GRAIN RICE

Steps:

• In a large skillet heat oil and margarine.
• Add chicken and onion cook and stir until chicken is lightly browned and onions are tender.
• Stir in remaining ingredients.
• Transfer to a greased 1-1/2 quart casserole dish.
• Bake at 370°F for 1 hour or until rice is tender.

SRIRACHA-GLAZED CHICKEN AND ONIONS OVER LONG-GRAIN RICE

Steps:

• Prepare rice omitting salt and any oil and garnish with parsley when finished cooking and fluffed. While rice is cooking, combine hoisin, ketchup and Sriracha in a small bowl. Heat oil in large non-stick skillet over medium-high heat. Add onion; sauté 3 minutes or until tender. Add ginger, garlic and curry (if using) and chicken; sauté for 6 minutes or until chicken is done. Stir in hoisin mixture; cook 1 minute, tossing to coat. Sprinkle with your choice of chopped nuts. Serve over rice and enjoy!

CHICKEN LONG RICE SOUP

Steps:

• Bring chicken, ginger, salt, and chicken broth to a boil. Reduce heat and simmer for about 35 minutes. Remove chicken and strain broth. Discard solids.
• Place noodles in bowl of hot tap water and let sit for 30 minutes to soften.
• Stir onion into broth, bring to boil, then reduce to medium-low. Remove skin and bones from chicken and discard. Chop chicken into bite-sized pieces.
• Add the noodles, green onion, chicken, and bok choy to broth. Simmer until the noodles in are tender.

SRIRACHA-GLAZED CHICKEN AND ONIONS OVER LONG-GRAIN RICE

Steps:

• Prepare rice omitting salt and any oil and garnish with parsley when finished cooking and fluffed.
• While rice is cooking, combine hoisin, ketchup and Sriracha in a small bowl.
• Heat oil in large non-stick skillet over medium-high heat.
• Add onion; sauté 3 minutes or until tender.
• Add ginger, garlic and curry (if using) and chicken; sauté for 6 minutes or until chicken is done.
• Stir in hoisin mixture; cook 1 minute, tossing to coat.
• Sprinkle with your choice of chopped nuts.
• Serve over rice and enjoy!

CHICKEN LONG RICE NOODLES

Steps:

• Place chicken thighs in a soup pot then cover with chicken broth and chicken bouillon and water. Add crushed ginger, salt, crushed garlic and mushrooms. Bring to a boil then reduce heat to a low simmer 30 minutes. Remove the chicken thighs to cool, then bone and shred chicken. Reserve the broth. Add cellophane noodle to broth then boil for 5 minutes. Add shredded chicken and mushrooms. Adjust seasoning to taste with salt, pepper, or soy sauce.

CHICKEN LONG RICE

Steps:

• Make marinade: In bowl, combine 2 tablespoons of the soy sauce, sesame oil, ginger, garlic, sugar and pepper.
• Add chicken to the marinade and refrigerate for at least 1 hour.
• Cut bean threads into 8ths and soak them in cold water for 30 minutes.
• Heat large skillet or wok over high heat. Add oil and the marinated chicken. Cook, turning often, until chicken is no longer pink.
• Reduce heat. Add mushrooms, green onions, bean threads (drained), chicken broth, and remainder of the soy sauce.
• Simmer until hot, stirring often, about 3 minutes. Be careful not to overcook the bean threads.

CHICKEN LONG RICE

Steps:

• 1. Fry garlic and ginger in 2 Tbsp oil until brown,Take out and then add chicken and fry until slightly brown. Add water and cook until chicken is tender( abt 2 to 2 1/2 hrs).
• 2. Add long rice and seasonings. Cook 10 minutes longer.
• 3. Add chopped green onions to the chicken long rice and stir.. serve while nice and hot..

CHICKEN LONG RICE 2

Steps:

• Soak long rice for about 15 minutes before preparing meal. Ok if its longer, won't hurt it. I use Nice Brand (also known as bean thread or sai fun) This brand is pre-cut at about 7-inches.
• In large pot, saute round onion and ginger until onion is semi-transluscent.
• Add chicken and stir fry until almost done.
• Add long rice and chicken broth.
• Cook at low simmer until noodles are transparent. Then add shoyu to taste (I use Kikkoman Soy Sauce; about 1/5 cup.).
• Make sure you don't run out of liquid or the noodles will stick together. Doesn't have to be soupy just have some liquid on the bottom -- the noodles soak up liquid quickly. If you need to, you can add more broth or water.
• NOTE: No salt is needed, the broth has plenty of flavor.
• OPTIONAL: slivered carrots, bamboo shoot slices, or Chinese peas. Please note that adding too much stuff can take away from presentation.
• You can also substitute the chicken with pork or beef slices.

CHICKEN LONG RICE

Steps:

• In a large covered pot, cook chicken with ginger and salt in enough chicken stock to cover until tender.
• When chicken has cooled, debone and shred meat.
• Reserve chicken stock.
• In a skillet, heat oil and saute onion, garlic and ginger until lightly browned.
• Add noodles and enough reserved chicken stock to cover.
• Add chicken and soy sauce; simmer until noodles are tender.
• Optional: top with chopped or minced green onions. This recipe is slightly on the bland side; may want to add soy sauce, or more salt, ginger or some chicken bouillon to flavor.

CHICKEN LONG RICE

Steps:

• 1. Soak bean thread noodles /long rice in water to soften. Use kitchen shears to cut the threads into approximately 3-4 inch pieces.
• 2. Put chicken into a large pot. Add two quarts of the water, the salt and ginger. Bring to a boil, skim the foam off, lower heat, and simmer for about 40 minutes to an hour or until meat falls away from the bones. Remove from heat and drain, saving broth. Remove meat from chicken, discarding bones and skin. Shred meat and set aside.
• 3. Put broth, onion, bouillon cubes and the remaining one quart water into saucepan. Bring to a boil.
• 4. Add shredded chicken and soaked long rice, then lower heat and cook, until about half the broth has been absorbed by the long rice.
• 5. Sprinkle with green onions before serving.