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!
Chicken Long Rice
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. I love making this dish for my family in the summertime because, to me, it is such a light, flavorful dish. It fills you up without making you feel ugg-ed out. The broth reminds me of Pho in a way. It is similar, but different. You have just got to try it!
What is Chicken Long Rice?
Chicken long rice is a popular dish found in Hawaii. It 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 throughout the islands.
Frequently Asked Questions
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. Just be aware of those two things 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.
The 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, 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. This is what the package generally looks like.
More Hawaiian Recipes
- Huli Huli Chicken
- Hawaiian Mac Salad
- Hawaiian Beef Teriyaki
- Guava Cake
- Hawaiian Grilled Teriyaki Chicken
- Kalua Pork
- Haupia
How to Make Chicken Long Rice
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
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.
Recipe Video
Nutrition
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Connie McCullough says
Very good..Will make it again.
Marjorie says
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!!!
Julia says
I’ve never heard of this dish but so glad I gave it a try! Healthy, easy and delicious too!!
Natalie says
I was a bit skeptical, too, but oh, is it delicious!! There are so many ways to change it & it’s great every time!
Anna says
This is a new dish to us and already a favorite! Thank you for sharing this recipe!
Kim says
Could you make this with leftover turkey and turkey broth? Looking for different things to make from Thanksgiving turkey leftovers.
Favorite Family Recipes says
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!
lei mahoney says
try looking up Jook it is a korean dish that uses turkey and many asians make jook using thanksgiving turkey
Sophie says
Aloha. I am making this for just me. Can I freeze the leftovers? Mahalo
Favorite Family Recipes says
I think that would work!
Johonna says
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!
Daniella Gibbings says
Soooo easy to make and my man was impressed ☝🏼😜
PAM NOELANI says
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.
Echo Blickenstaff says
Thank you for the 5 stars! I’m so happy you like the recipe!
Carol Andrews says
I just added fresh. Ginger I live Maui but with the pandemic no eating out Very ono
Mai says
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
Fran says
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.
Elizabeth says
Loving this recipe
Cindy says
Thank you so much…super easy…my kind of cooking.
Very Delicious
Aloha 🌴🌺🌴🌺🌴
Erica Walker says
So glad you liked it! Mahalo 😉 and Aloha 😀
Patti Kish says
Mahalo for the onolicious recipe! Quick and easy for a weeknight meal.
Erica Walker says
Aloha Patti! So glad you liked the long rice! 😀 Thanks for the 5-stars!
Laura says
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.
Amy Real says
You can add a tbsp Fish Sauce.. oh so ono!