Instant Pot Chicken Long Rice
Chicken long rice is a Hawaiian dish with Chinese origins. Like an Asian chicken noodle soup, this is a comforting side dish with lots of ginger flavor. This version is a more soupy version with lots of broth, but read the recipe notes to make a dryer noodle version.
Servings: 8 people as a side
Equipment
- 1 Pressure Cooker
Ingredients
- 2-3 lbs boneless, skinless chicken thighs
- 4 inch knob of ginger, peeled and roughly sliced
- 1 clove garlic, smashed
- 3 dried shiitake mushrooms optional
- 3 stalks green onion
- 1 tbsp soy sauce
- 12 cups water *See notes
- 5 oz bean thread noodles also called glass noodles or vermicelli
- salt to taste
Instructions
- Thinly slice one stalk of green onion for garnish and set aside.
- Rough chop the remaining green onion and put in the pressure cooker along with the chicken, ginger, garlic, shiitake, soy sauce, and 12 cups water.
- Set the lid on the pressure cooker to "sealed" and cook on high pressure for 14 minutes.
- While pressure cooker is heating up, fill a large bowl with warm water. Put bean thread noodles in the bowl to hydrate while you wait for the chicken to cook.
- Do a quick release of pressure after the 14 minutes is done. Discard aromatics (e.g. green onions, garlic, ginger, shiitake). With two large forks, roughly shred the chicken in the pot.
- Drain the hydrated noodles and place in the pot. Turn the Instant Pot to the "saute" setting and simmer until the noodles are plump and fully cooked, about 5-10 minutes.
- Add salt to taste and garnish with sliced green onions from step one.
Notes
*I like my chicken long rice to be like a noodle soup with lots of broth. However, it's common to also see it more like a dry noodle dish. If you want something more dry, reduce the water to 6 cups (or however much it takes to cover the chicken in the pot).