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Chicken long rice is a favorite of locals in Hawaii. It is a flavorful, light dish that is great on its own, or with any of your favorite Hawaiian foods!
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I first discovered chicken long rice when I worked at the Polynesian Cultural Center in Hawaii. At first, I was a bit skeptical. Growing up in southern Utah, I had never seen anything quite like it before. After trying it, I was immediately a huge fan. Chicken long rice can be a side dish or served more as a soup or a light meal. It is originally a Chinese dish but was adapted by Hawaiians and is now popular at luaus and restaurants throughout the islands. I love making this dish for my family in the summertime because it’s light and flavorful. The broth reminds me of Pho in a way. It is similar, but different. Try it for a special occasion or a casual evening supper.
What is Chicken Long Rice?
Chicken Long Rice is a well-known Hawaiian comfort food dish that consists of long rice noodles, tender chicken, and a flavorful broth infused with ginger and garlic. Originally inspired by Chinese cuisine and adapted to Hawaiian tastes, chicken long rice is often served at gatherings and family meals. Its a simple dish with yet satisfying flavors make it a go-to option for those seeking a taste of authentic Hawaiian cuisine.
Ingredients in Hawaiian Chicken Long Rice
Despite being an island favorite, you can find all the ingredients for this dish on the mainland too. Here’s what you need:
- Chicken broth – you can use a homemade stock mixture or low-sodium chicken broth.
- Soy sauce – about 3 tbsp
- Garlic – three cloves, minced
- Ginger – two tablespoons fresh ginger root. Peel and grate the sliced ginger.
- Sugar – one teaspoon
- Chicken thighs – boneless chicken thighs work great for this recipe. Shredded chicken thighs are easy to make and use. Shred meat after cooking in the instant pot or slow cooker. Using a cooked rotisserie chicken is also a great option for the shredded chicken. Just shred the cooked chicken into bite size pieces and add to the noodles.
- Bean thread noodles – aka cellophane noodles. See below for where to find them.
- Green onion – Use kitchen shears to cut a bunch of onions at the same time.
Additions and Substitutions:
While the traditional Chicken Long Rice recipe features long rice noodles, chicken, ginger, garlic, and chicken broth, there are several additional ingredients you can add to take your dish to the next level or adjust it to your tastes. Here are some ideas for adding a twist to the traditional flavors of this Chicken Long Rice recipe:
- Vegetables: Add a variety of vegetables to the dish, such as carrots, celery, bok choy, green beans or spinach, to increase its nutritional value and add vibrant colors.
- Mushrooms: Sliced shiitake or cremini mushrooms can impart a rich umami flavor to the broth.
- Onions: Sliced sweet onion adds a refreshing, oniony bite to the dish and enhances the flavor of the broth. Add it at the same time you add the chicken to the broth.
- Shredded Coconut: Incorporate shredded coconut to infuse a tropical, nutty flavor.
- Chili Peppers: For a touch of heat, add sliced chili peppers like Thai chilies or jalapeños.
- Lemongrass: For an aromatic twist, include a few stalks of lemongrass to infuse the broth with a citrusy fragrance.
- Fish Sauce: A splash of fish sauce can enhance the umami taste and add a hint of brininess.
- Coconut Milk: For a creamier version, replace some of the chicken broth with coconut milk, adding a smooth coconut flavor.
- Tofu or Shrimp: Add cubes of firm tofu or cooked shrimp for an extra protein boost and a tasty textural contrast.
- Cilantro: Garnish the finished dish with fresh cilantro leaves for a burst of herbal freshness.
Feel free to experiment with these additional ingredients to create your own unique spin on the classic Chicken Long Rice recipe. Whether you prefer a more traditional approach or a fusion of flavors, these additions can take this dish to a whole new level of deliciousness.
Best Noodles for Chicken Long Rice
The long rice noodles can be called by many different names, but they are all the same thing. They can be called glass noodles, cellophane noodles, bean threads, Chinese vermicelli noodles, bean thread noodles, crystal noodles, mung bean noodles, or bean vermicelli. They are all thin, brittle, white noodles that turn clear and glassy when boiled. You may be able to find them at your local grocery store but you will definitely be able to find them at your local Asian market. This is what the package generally looks like.
Questions About Hawaiian Chicken Long Rice
Chicken long rice can EASILY be made gluten free if you just make a few easy adjustments. The noodles themselves are GF but it is what you are cooking them in that can be tricky. Just be sure you are using gluten-free soy sauce and chicken broth, and you are good to go!
I LOVE chicken long rice served over rice. I know that sounds like a lot of rice but oh man, it’s good. You can serve it with any kind of Hawaiian dish.
Absolutely! Make a double batch and freeze in an airtight container for a quick meal another day.
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More Hawaiian Recipes
- Huli Huli Chicken
- Hawaiian Mac Salad
- Loco Moco
- Hawaiian Beef Teriyaki
- Guava Cake
- Hawaiian Grilled Teriyaki Chicken
- Kalua Pork
- Haupia
How to Make Chicken Long Rice
Hawaiian Chicken Long Rice
Video
Ingredients
- 32 ounces chicken broth
- 3 tablespoons soy sauce
- 3 cloves garlic minced
- 2 tablespoons ginger peeled and grated
- 1 teaspoon sugar
- 1 pound chicken thighs boneless, skinless
- 8 ounces bean thread noodles (aka cellophane noodles)
- 1/4 cup green onion sliced
- Hawaiian sea salt (optional, to taste)
Instructions
- In a large stockpot, combine the chicken broth, soy sauce, garlic, ginger, and sugar.
- Bring to a boil and add chicken thighs. Reduce heat and simmer for 30-40 minutes.
- In the meantime, place bean thread noodles in a large bowl and pour warm water over them. Enough to cover the noodles completely. You just want them to start loosening up. Set aside until chicken and broth is done cooking.
- When chicken is cooked through use a slotted spoon to remove from the broth (do not discard the broth) and shred. Skim any grease or foam from the broth and then return chicken to the broth.
- Stir noodles into the broth and simmer another 5 minutes or until noodles are soft and translucent. Add more chicken broth if needed if you like the noodles to be more “soup” like.
- Add more soy sauce to taste (optional) and garnish with green onion.
Notes
- These long rice noodles go by a few different names. They can be called glass noodles, cellophane noodles, bean threads, Chinese vermicelli, bean thread noodles, crystal noodles, or bean vermicelli. They are all thin, brittle, white noodles that turn clear and glassy when boiled.
- You may be able to find them at your local grocery store but you will definitely be able to find them at your local Asian market.
- Use kitchen shears to cut a lot of green onions at once.
Nutrition Information
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This looks awesome but how would you incorporate veggies into it?? mushrooms, cabbage, carrots, and maybe broccoli? I’m trying to add more into my diet anyway I can
You could dice the mushrooms and carrots and add them in the beginning with the garlic and ginger and then add in the cabbage and broccoli at the end and let them cook in the broth for a few minutes. I haven’t tried this before, but that’s what I would try!
Besides mushrooms, I’d add bamboo shoots, to this delicious recipe, sliced long pieces.
Good recipe. I would tweak it a bit. Maybe add a cup and a half more of chicken broth and less shoyu by a tablespoon for a more authentic chicken long rice. I also used a rotisserie chicken turned out amazing.
Thank you, Zoe. Great suggestions!
I only have chicken thighs forgot to buy the chicken broth, what can I do or use instead?
You can substitute each cup of chicken broth with 1 cup water + 1 tablespoon melted butter.
I don’t normally have a problem with salt, but this came out super salty. I used low sodium soy sauce and chicken broth and it was still too salty. My husband ate it, but I wasn’t able to.
All I have is rice noodles. Can I use those instead?
We haven’t tried it with rice noodles, but let us know how it turns out if you do try it!
Hi,
I came across your recipe for chicken and long rice, I haven’t made it for years. Had a girls luncheon and boy was it a hit! Everyone wanted the recipe and it was gobbled up! Thanks for the recipe now I am going to try some of your
others too!
Mine tasted pretty close but turned out very brown and not super clear – almost like spaghetti. Do you think it was the noodles or chicken broth, or something else? Any tips would be appreciated! I was going for the traditional clear look that this page shows.
That’s so strange! What kind of noodles did you use?
There are a few different kinds of “cellophane” noodles. Korean sweet potato noodles are a little darker than Chinese mung bean starch noodles. There’s some that have buckwheat added which makes them darker and not so clear. I think they’re called Naengmyeon and usually eaten in a cold broth. Maybe you used a different kind of noodle?
Very good..Will make it again.
Oh wow!!! This was a great and super simple recipe. It was definitely a family favorite. I added some onions, carrots and celery after I took out the chicken before putting in the noodles. So so so ono!!!
I’ve never heard of this dish but so glad I gave it a try! Healthy, easy and delicious too!!
I was a bit skeptical, too, but oh, is it delicious!! There are so many ways to change it & it’s great every time!
This is a new dish to us and already a favorite! Thank you for sharing this recipe!
Could you make this with leftover turkey and turkey broth? Looking for different things to make from Thanksgiving turkey leftovers.
We haven’t tried it that way, but I don’t see why not! Let us know how it turns out if you do try it!
try looking up Jook it is a korean dish that uses turkey and many asians make jook using thanksgiving turkey
Aloha. I am making this for just me. Can I freeze the leftovers? Mahalo
I think that would work!
Raised with chicken long rice and a favorite with the family as they grew, too. This is an easy, delicious recipe and reminds me of home. I also add shitake mushrooms, which seem to pair well in the dish. Mahalo nui for the recipe and the memories!
Soooo easy to make and my man was impressed ☝🏼😜
Easy and delicious. Can’t believe I have never made this for my husband in over 30 years of marriage. I grew up with it and he loved it.
Thank you for the 5 stars! I’m so happy you like the recipe!
I just added fresh. Ginger I live Maui but with the pandemic no eating out Very ono
I was lucky I found this recipe I was about to make shoyu chicken but remembered I had half can of chicken broth left over from the night before.
You saved the day , 😎🤙🏽 Mahalo
Mahalo for giving me the basics of making Chicken Long Rice. I did have to tweek it a little, because I also add Carrots, Celery & Shiitake Mushrooms in mine.
Loving this recipe
Thank you so much…super easy…my kind of cooking.
Very Delicious
Aloha 🌴🌺🌴🌺🌴
So glad you liked it! Mahalo 😉 and Aloha 😀
Mahalo for the onolicious recipe! Quick and easy for a weeknight meal.
Aloha Patti! So glad you liked the long rice! 😀 Thanks for the 5-stars!
Mahalo nui loa to Fran for the idea about adding carrots, celery and shiitake mushrooms. In Hawaii I used to add napa cabbage, but don’t have any and I am craving something from home in Hawaii.
You can add a tbsp Fish Sauce.. oh so ono!