In January it’s so nice
While slipping on the sliding ice
To slurp hot chicken with long rice
Slurping once, slurping twice
Slurping chicken with long rice
Perhaps that’s not quite how the original children’s book begins, but it’s close enough. Closely linked in my mind to the earliest days of childhood, sitting in my Papa Sam’s lap as he read to me from the colorful pages, the lilting cadence of that simple poetry instantly takes me back. Memories of pillow forts and story time, footie pajamas and a bed full of stuffed animals bubble up like a pot simmering on the back burner. It’s fitting that this particular tale is all about comfort food, since that’s the hunger it satisfies in my soul.
Of course, the real story is about soup, but there’s room for more than one home cooked source of solace. Chicken long rice is basically the brothless equivalent.
What is chicken long rice?
First introduced to me by a friend living on Oahu, chicken long rice features thin vermicelli noodles interwoven with shredded chicken cooked in a savory broth spiked with ginger. It’s a cozy dish that satisfies all those wintry cravings, but also brilliantly light and easy to eat in the heat of summer.
The name itself is a bit of a misnomer; while rice noodles are acceptable, it’s most commonly made with mung bean threads (AKA cellophane noodles, glass noodles, or saifun) which are resilient, chewy, and great for soaking in all of that flavorful liquid.
Adapted from Chinese cuisine, it’s now a Hawaiian staple that turns up at luaus, potlucks, and everyday dinners across the island state.
What makes this the best recipe for chicken long rice?
I’m so glad you asked! Naturally, it’s plant-based like everything else I make, putting it firmly within the grasp of hungry vegans and vegetarians at last. Additionally, the starch-based noodles open up the possibility of catering to gluten-free eaters; just use wheat-free tamari instead of soy sauce, and double-check that your meatless chicken follows suit, too.
Do yourself a favor: Bookmark this page right now. Just like in the children’s story, there’s no bad time for a bowlful of comfort. You’re going to want this one for the months ahead.
- 4 (1.75 Ounce) Bundles Bean Thread Noodles
- 1 Teaspoon Toasted Sesame Oil
- 1 Tablespoon Minced Garlic
- 1 Tablespoon Minced Fresh Ginger
- 1 Tablespoon Thinly Sliced Scallion
- 3 - 4 Cups Vegan Chicken-Style Broth
- 1/4 Cup Soy Sauce
- 1/2 Cup Shredded Vegan Chicken
- Salt and Ground Black Pepper
- Additional Sliced Scallion, to Garnish
- Soak the bean thread noodles for 15 minutes in warm water. Once tender, drain thoroughly. Once your noodles are ready to go, the rest of this dish comes together very quickly.
- Heat the sesame oil in a large saucepan over medium heat. Add the garlic, ginger, and scallion, sauteing until fragrant; 1 - 2 minutes. Add the first 3 cups of stock, cover, and bring to a boil.
- Add the soaked noodles, soy sauce, and vegan chicken. Reduce the heat to medium-low and simmer for 20 - 30 minutes, until the liquid has been mostly absorbed. If you prefer yours more soupy, add in the remaining cup of broth.
- Season with salt and pepper to taste. Add copious amounts green onion to garnish and serve hot.
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Amount Per Serving: Calories: 481Total Fat: 8gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 398mgSodium: 1408mgCarbohydrates: 25gFiber: 4gSugar: 2gProtein: 110g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.