This is my favorite dish of all time. This is also a great winter comfort food and great for flu season. Serve over steamed rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

563 calories; 20.8 g total fat; 51 mg cholesterol; 1533 mg sodium. 29.4 g carbohydrates; 70.6 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/23/2014
I was looking for a good chicken long rice recipe and this one was exactly what I was looking for. Aloha bro! Read More
(13)
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/23/2014
I was looking for a good chicken long rice recipe and this one was exactly what I was looking for. Aloha bro! Read More
(13)
Rating: 5 stars
07/23/2014
I was looking for a good chicken long rice recipe and this one was exactly what I was looking for. Aloha bro! Read More
(13)
Rating: 4 stars
12/15/2016
I'm Native Hawaiian and we serve this a lot at parties and luaus using huge portions. What's good about this its a smaller portion. Next time I make this I will cut back on the long rice and use 1 package. I also didn't use patis I used chicken stock in the carton with less sodium and it still came out great. Read More
(3)
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Rating: 5 stars
05/18/2017
Great recipe. I doubled the recipe and instead of using chicken thighs I used chicken tenders. I also added 2T oyster sauce and green onions. Family loved it. I brought some to work so my co-workers could try it. It was a success and I will be making it for our Hawaiian themed summer bash party.. Read More
(2)
Rating: 4 stars
09/02/2016
I made it just like the recipe EXCEPT I didn't have any bokchoy. It was delicious! I made it as a main dish instead of a side dish and I was filled and happy. My left overs made great side dishes though. I will absolutely make it again! Read More
(1)
Rating: 5 stars
05/24/2019
I added twice as much garlic and ginger for extra flavor and it turned out great. I also did about 1/2 the noodles Read More
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Rating: 5 stars
10/29/2017
I almost tripled the recipe for a dinner at my church. I have sliced green onion in a bowl on the side in case anyone wants to garnish with them. I am from Hawai'I and this is great. Ono brah good da kine grinds! Aloha pumehana Read More
Rating: 5 stars
12/01/2018
Always 5 stars!! Soooo UNO!!! Read More