Try this Chicken Long Rice recipe, or contribute your own.
- Carbohydrate 5.3436 g
- Cholesterol 0 mg
- Fat 0.87 g
- Fiber 3.48600004434586 g
- Protein 8.7816 g
- Saturated Fat 0.24894 g
- Serving Size 1 1 recipe (1759g)
- Sodium 3685.99832655663 mg
- Sugar 1.85759995565414 g
- Trans Fat 0.0510600000000001 g
- Calories 68 calories
Step-by-step
- Place thawed chicken thighs in slow cooker and pour chicken broth over. Sprinkle hawaiian salt, then add ginger slices and garlic.
- Cover and cook on low for 6 to 8 hours.
- Shred chicken while in pot and remove bones.
- Add noodles and press in broth. Cook for another 20 minutes.
- Remove ginger and garnish with green onions.
Swapping bone-in chicken thighs for skinless chicken breast alters the final broth density significantly because thighs release gelatin that thickens the liquid as it cooks. Bone-in cuts are structurally essential here. Marrow and cartilage melt down over six to eight hours on low heat, enriching the broth in ways that quick-cooking lean meats cannot replicate. Ginger slices must be bruised rather than finely minced to release aromatic compounds without clouding the pale stock.
The Mechanics of Noodle Hydration
Mung bean threads, known locally as long rice, act as absolute sponges. Submerging them during the final twenty minutes allows the strands to reach a translucent state without turning pasty. If added at the beginning of the cooking cycle, the starch molecules break down entirely, turning the pot into a thick porridge. Press the noodles completely under the liquid line so they rehydrate uniformly.
- Discard the ginger pieces before serving to eliminate excessively sharp bursts of heat.
- Shred the meat directly inside the slow cooker vessel using two forks once the internal temperature reaches 165 degrees Fahrenheit.
- Store leftovers in an airtight container for up to three days, noting that the noodles will continue absorbing residual moisture while chilled.
