Hawaiian-Style Chicken Long Rice Recipe
Prep Time:
15 minutes
Cook Time:
35 minutes
Servings:
4 Servings
Ingredients
  • ½ rotisserie chicken
  • 2 teaspoons sesame oil
  • 1 tablespoon olive oil
  • 3 garlic cloves, peeled and minced
  • 2 tablespoons minced fresh ginger
  • 1 bunch scallions, chopped with the white and green parts separated
  • 6 cups water
  • 3 tablespoons soy sauce
  • 1 teaspoon granulated sugar
  • 5 ounces dried bean thread noodles
Directions
  1. Remove the meat and skin from the rotisserie chicken bones. Pull the chicken meat into bite-sized pieces and reserve the bones and skin.
  2. Heat the sesame oil and olive oil in a large pot or Dutch oven over medium heat.
  3. Once hot, add the garlic, ginger, and scallion white parts to the pot and saute for 3 minutes.
  4. Add the chicken bones and skin to the pot, stir to combine with the aromatic veggies, and continue to saute for 3 minutes more.
  5. Add the water, soy sauce, and sugar to the pot, stir to combine, and bring to a simmer. Reduce the heat to low and cook for 30 minutes, stirring occasionally.
  6. While the broth is cooking, soak the bean thread noodles according to the instructions on the packaging.
  7. Once the broth has cooked, use a skimmer to remove the chicken bones and skin.
  8. Place the shredded chicken into the pot.
  9. Drain the soaked noodles and add them to the pot.
  10. Stir the chicken and noodles together with the broth and cook for 5 minutes or until the noodles turn clear and the chicken has reheated.
  11. Divide the chicken, noodles, and broth between bowls and sprinkle with the scallion green parts before serving.