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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 while working at the Polynesian Cultural Center in Hawaii. At first, I was a bit skeptical – growing up in southern Utah, I’d never seen anything quite like it before. But after trying it, I was hooked!
Chicken long rice is a versatile dish – it can be served as a side dish, a soup, or even as a light meal. Originally a Chinese dish, it was adapted by Hawaiians and has since become 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 a bit of Pho – similar, but still uniquely different. This comforting dish is perfect for special occasions 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. This simple dish with satisfying flavors is a go-to option for those seeking a taste of authentic Hawaiian cuisine.
Ingredients You’ll Need
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 tablespoons.
- 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 – A.k.a. 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 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 touch of herbal freshness.
Best Noodles for Chicken Long Rice
Long rice noodles go by many different names, but they’re all basically the same thing. They might be labelled as glass noodles, cellophane noodles, bean threads, Chinese vermicelli noodles, bean thread noodles, crystal noodles, mung bean noodles, or bean vermicelli. These noodles are thin, brittle, white noodles that turn clear and glassy when boiled. While you may be able to find them at your local grocery store, your best bet is at your local Asian market. Here’s what the package typically looks like:
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What to Serve with Hawaiian Chicken Long Rice
This dish can be served with any kind of Hawaiian dish. At luaus, it is often served alongside kalua pork. Personally, I like it best served over a bed of rice. I know that sounds like a lot of rice but oh man, it hits the spot!
Hawaiian Chicken Long Rice Recipe
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.
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Notes
- Prep tip: Use kitchen shears to cut a lot of green onions at once.
- Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.
Nutrition Information
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, and you are good to go!
Absolutely! Make a double batch and freeze in an airtight container for a quick meal another day.
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This recipe is actually easy to do. The chicken shredded so easily because they were thighs and cooking them in the broth just made them fall apart. I added carrots to mine and I think I would add carrots and celery next time. I also took small bowls and made different variations. Just so I could see what I liked. One of them I added coconut milk, to another I topped with cilantro, and in another I squeezed some lime juice into it. I did increase the seasoning by adding a little more soy sauce, teriyaki sauce, and one bowl I put a little sweet chili Thai sauce. That was delicious.
My cousin who was a chef in Hawaii back in the 70s made this for me when I visited him, I loved it and this recipe is as close to his recipe that I have tasted since
I’m having a luau themed party and I’m making a lot of your Hawaiian recipes for it! I’m trying to space out the cooking so that I’m not doing everything on the day of the party. Is this something I could make the day before?
I think that would work! Your party sounds so fun!!
I can’t get those noodles where I live. What can I use or am I not going to be able to make this dish? 😣😞.
Why is it called long ‘rice’?
It sounds delicious.
Was reading your dilemma, you can order these noodles on Amazon.com.
Idk why they call it rice when your using noodles, those crazy Hawaiians!!🤣
Cellophane noodles are made with mung beans, NOT made rice. Rice noodles are a different thing. Both would work and be delicious.
It’s called chicken long rice because we use rice noodles.
That is exactly why, see us Hawaiians aren’t so crazy 🤙🏽🌺
Best food on the planet – after broiled teriyaki salmon bellies!
What if you don’t like dark meat chicken? Can you use chicken breast instead?
Sure!
Spot on! My husband fell in love with chicken long rice the very first time we went to Hawaii. He ate 2 big bowls of this recipe for dinner, then got up and ate another bowl for breakfast!! I added a shredded carrot and a scant 1/4 tsp. onion powder. No extra salt was needed, and I topped our bowls with the green onion and chopped cilantro. We give it 5 stars!!!
Easy and delicious! No added salt? Amazing! One pot cooking? Fantastic!
Good recipe. Some recommendations: julienne carrots and string beans. Try shrimp instead of chicken too
🤍