Chicken Long Rice (Hawaiian-Style Chicken Soup)

Chicken long rice (Hawaiian-style chicken soup) yields a pot of chicken noodle soup with a Hawaiian spin delivered by bean thread noodles and fish sauce.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 563 Calories

Ingredients

• salt and ground black pepper to taste
• 3 bay leaves
• 1 tablespoon soy sauce
• 3 cloves garlic, chopped
• 1 quart chicken broth
• 1 small onion, sliced thin
• warm water, as needed
• water, to cover
• 1 (16 ounce) package bean thread vermicelli noodles
• 3 chicken breasts, or more to taste
• 3 slices fresh ginger, chopped
• 1 tablespoon patis (Philippine-style fish sauce)
• 2 cups chopped bok choy

Recipe Instructions

Step 1

Place bean thread noodles in a large bowl with enough warm water to cover by 1 inch; soak until softened, about 15 minutes. Drain, then cut noodles into desired lengths.

Step 2

Add chicken breasts to a large pot with enough water to cover by several inches; bring to a boil. Cook until chicken no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

Step 3

Transfer chicken to a cutting board; shred into strands with 2 forks. Return chicken to pot of boiling water.

Step 4

Add chicken broth; reduce heat to medium-high. Add onion, garlic, ginger, bay leaves, fish sauce, and soy sauce; season with salt and black pepper. Bring to a boil; add noodles. Cook at a boil until noodles are translucent, about 5 minutes.

Step 5

Stir in bok choy; cook until leaves wilt slightly, 1 to 2 minutes.