Hawaiian Chicken Long Rice Recipe

Side view of Hawaiian Style Chicken Long Rice Noodles in two bowls. Ginger and green onions on the side.

4.97 from 61 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 Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: Hawaiian

Keyword: Chicken Long Rice, Side, Side Dish

Servings: servings

Calories: 479kcal

Author: Erica Walker

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.

Video

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