Hawaiian Style Chicken Long Rice

4.87 from 23 votes
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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!

Glass noodles in a bowl with shredded chicken and green onions
Featured with this recipe
  1. Ingredients in Hawaiian Chicken Long Rice
  2. Best Noodles for Chicken Long Rice
  3.  Frequently Asked Questions about Chicken Long Rice
  4. More Hawaiian Recipes
  5. How to Make Hawaiian Chicken Long Rice
  6. Hawaiian Style Chicken Long Rice Recipe

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 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.

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:

  • 32 ounces 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.
  • 8 ounces 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.
Closeup of glass noodles in a bowl with a fork

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, 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.

Package of unopened bean vermicelli noodles
Dried noodles in a large bowl

 Frequently Asked Questions about Chicken Long Rice

Is Chicken Long Rice Gluten Free?

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!

What Goes Well With Chicken Long Rice?

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.

Can Chicken Long Rice be Frozen?

Absolutely! Make a double batch and freeze in an airtight container for a quick meal another day.

READ NEXT:35+ Best Chicken Breast Recipes

More Hawaiian Recipes

How to Make Hawaiian Chicken Long Rice

Glass noodles in a bowl with shredded chicken and green onions

Hawaiian Style Chicken Long Rice

4.87 from 23 votes
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!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish
Cuisine Hawaiian
Servings 4 servings

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

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.

Nutrition Information

Calories: 479kcalCarbohydrates: 54gProtein: 21gFat: 19gSaturated Fat: 5gCholesterol: 111mgSodium: 1679mgPotassium: 483mgFiber: 1gSugar: 1gVitamin A: 151IUVitamin C: 18mgCalcium: 48mgIron: 3mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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