Long Rice Chicken Recipe

Simmer chicken to make broth

Place bone-in chicken thighs, water, chicken stock, smashed ginger, peppercorns, and 1 tsp kosher salt into a medium pot. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Skim any foam that rises to the surface with a spoon. Simmer uncovered for 20–25 minutes, until chicken is cooked through (internal temp ~165°F / 74°C).

Remove the chicken to a plate. Set the pot aside with the broth; keep it at a very low simmer. When the chicken is cool enough to handle, remove bones and discard. Shred or cut the chicken into bite-sized pieces and set aside.

Soak or hydrate long rice

Place the dry long rice (mung bean thread) in a large heatproof bowl. Pour 2 cups of the hot broth (or very hot water) over the noodles and let them soak for 4–6 minutes until pliable but slightly underdone. Drain and cut the noodles into 6–8 inch lengths with scissors if desired. Reserve soaking liquid.

In a medium skillet or wide pot, heat 1 tbsp vegetable oil over medium heat. Add minced garlic and the chopped onion and sauté for 1–2 minutes until fragrant and translucent, taking care not to burn the garlic.

Add soy sauce, oyster sauce, fish sauce, sesame oil, and white pepper to the pan and stir to combine with the aromatics for about 30 seconds.

Pour 3 cups of the reserved chicken broth from the pot into the skillet with the aromatics and sauces. Bring to a simmer. Taste and adjust seasoning with up to 1/2 tsp more salt if needed.

Add the soaked and drained long rice to the simmering broth. Gently stir to submerge the noodles. Cook for 3–5 minutes, stirring occasionally, until the noodles are fully translucent and tender and have absorbed some broth.

Stir in the shredded chicken, julienned carrot, and chopped baby bok choy or napa cabbage. Simmer 2–3 more minutes until the vegetables are just tender and chicken is heated through.

Taste and adjust final seasonings — add a splash more soy sauce or fish sauce if desired, and a pinch more white pepper. Remove from heat.

Stir in sliced scallions (reserve a few for garnish) and cilantro if using. Drizzle with a little additional sesame oil for aroma.

Serve the Long Rice hot in bowls with lime wedges on the side for squeezing over each portion.