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.
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Thinly slice one stalk of green onion for garnish and set aside.
- 2
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.
- 3
Set the lid on the pressure cooker to "sealed" and cook on high pressure for 14 minutes.
- 4
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.
- 5
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.
- 6
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.
- 7
Add salt to taste and garnish with sliced green onions from step one.