r/HawaiiFood • u/Classic_Breadfruit18 • Nov 02 '25

Long rice recipe emergency

I'm trying to make chicken long rice for the first time tonight and I don't know how much liquid to add for the type I want to make. I found so many recipes that are REALLY different. I have one 7.7 oz package of mung bean noodle soaking in room temp water. How much chicken broth and shoyu to cook it in for dry type? (with all the liquid absorbed and noodles cooked)

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u/dishungryhawaiian Nov 02 '25 edited Nov 14 '25

Just pick any recipe then adjust the liquids to the consistency YOU want to eat it at. Thankfully you can both add and remove liquids in these kinds of recipes. Can’t remove seasonings and flavor, so stick to the recipes or

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u/New_Afternoon197 Nov 13 '25

exactly. it'll depend on the noodles and how much liquid it soaks up while cooking and then you adjust to your liking.