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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 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.
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.
Frequently Asked Questions about 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. 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.
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
- Hawaiian Beef Teriyaki
- Guava Cake
- Hawaiian Grilled Teriyaki Chicken
- Kalua Pork
How to Make Hawaiian Chicken Long Rice
Hawaiian Style Chicken Long Rice
- 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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