Nanna's Chicken Long Rice

Serves 8–10

Ingredients

• 1 whole fryer chicken (3½–4½ lbs), chopped into 10–12 pieces
• 2 tablespoons olive oil
• 12 ounces bean thread noodles (long rice)
• 1 quart (32 oz) low-sodium chicken broth
• 2–3 cups water (for cooking noodles)
• 1½–2 teaspoons Hawaiian salt (start with less)
• 4–6 green onions, thinly sliced

Notice what's nothere: onion, garlic, ginger, soy sauce, sesame oil. Most Chicken Long Rice recipes include some or all of these, but Nanna specifically says she doesn't use onion, and she never mentions any of the others. That simplicity is probably what makes hers taste so different.

Directions

1. 1

   Step 1 — Start the chicken

   Heat olive oil over medium heat.

   Add chopped chicken.

   Cook about 25 minutes, turning occasionally.

   The chicken should release its juices and become tender but not browned.

2. 2

   Step 2 — Cook the long rice

   Meanwhile, bring water to a boil.

   Cook long rice for about 6 minutes until softened.

   Drain only if there is excess water.

3. 3

   Step 3 — Bring them together

   Add the cooked long rice directly into the chicken pot.

   Pour in about 2 cups chicken broth.

   Stir.

4. 4

   Step 4 — Season

   Season with Hawaiian salt.

   Taste.

   Add more broth if needed.

   Nanna likes it to stay moist — not soupy, but definitely not dry.

5. 5

   Step 5 — Simmer

   Simmer for another 20–25 minutes.

   The noodles should absorb the broth while staying silky.

6. 6

   Step 6 — Finish & serve

   Top generously with chopped green onions.

   Serve hot.