Hey there, fellow food lovers! Today I’m super excited to share one of my absolute favorite Hawaiian comfort foods – Chicken Long Rice! If you’ve ever been to a luau or Hawaiian potluck, you’ve probably seen this amazing dish sitting right next to the kalua pig and lomi lomi salmon.
When I first tried making this at home, I was shocked at how simple yet flavorful it is The best part? You don’t need fancy ingredients or chef-level skills to make this ‘ono (delicious) dish that’ll transport you straight to the islands!
What Is Chicken Long Rice?
Despite its name, Chicken Long Rice doesn’t actually contain rice at all! It’s a Hawaiian dish with Chinese influences featuring tender chicken and transparent bean thread noodles (sometimes called cellophane noodles, glass noodles, or long rice noodles) in a flavorful ginger-garlic broth.
This dish is a staple at Hawaiian luaus, family gatherings, and potlucks. I’ve noticed there are typically two styles of chicken long rice served in Hawaii:
- Slippery-soupy style (with lots of broth)
- Slightly drier style (easier to eat with a fork)
I personally prefer the second option because I hate having to battle with slippery noodles sliding off my fork before they reach my mouth! Anyone else feel me on this?
Ingredients You’ll Need
One of the things I love about this recipe is that it requires just a handful of simple ingredients
- 32 oz chicken broth (low-sodium works great)
- 3 tablespoons shoyu (soy sauce)
- 2-3 cloves garlic, minced
- 2 tablespoons fresh ginger, peeled and grated
- 1 teaspoon sugar
- 4 chicken thighs (bone-in, skin-on for best flavor)
- 8-10.5 oz bean thread noodles (cellophane noodles)
- 1/4 cup green onions, chopped (for garnish)
The Best Noodles to Use
The noodles are the star of this dish, but they go by many different names which can be confusing! Look for:
- Bean thread noodles
- Cellophane noodles
- Glass noodles
- Chinese vermicelli noodles
- Mung bean noodles
- Crystal noodles
These noodles are thin, brittle, and white when dry, but turn clear and glass-like when cooked. You can find them at most Asian markets or in the international section of well-stocked grocery stores. If you can’t find them locally, they’re available online too!
Step-by-Step Instructions
Now let’s get cooking! Here’s my foolproof method for making the best chicken long rice:
1. Prepare the Broth Base
In a large pot over medium heat, combine:
- Chicken broth
- Shoyu (soy sauce)
- Minced garlic
- Grated ginger
- Sugar
Bring this mixture to a boil.
2. Cook the Chicken
Once your broth is boiling, add the chicken thighs. I recommend using bone-in, skin-on thighs for extra flavor! Reduce the heat and let everything simmer covered for about 30 minutes.
Pro tip: Leaving the skin and bones in adds tons of flavor to the broth. You’ll remove them later after the chicken is cooked and tender.
3. Prep the Noodles
While the chicken is simmering, place your bean thread noodles in a large bowl and cover them completely with warm water. This helps them start to soften and loosens them up before cooking. Set them aside until your chicken is done.
4. Shred the Chicken
After 30 minutes, remove the chicken from the pot (but keep that delicious broth!). Shred the meat with two forks, removing and discarding the skin and bones.
5. Combine Everything
Return the shredded chicken to the pot with the broth. Drain your soaked noodles and add them to the pot as well. Simmer everything together for about 5 more minutes, or until the noodles become soft and translucent.
Consistency note: If you prefer a soupier consistency, you can add more chicken broth at this stage. I like mine a bit drier so the noodles are easier to eat!
6. Garnish and Serve
Garnish your chicken long rice with chopped green onions before serving. Some people like to add a bit more shoyu to taste, but that’s totally up to you!
Tips from a Pseudo-Hawaiian Cook
I’ve made this dish dozens of times, and here are some tips I’ve picked up along the way:
-
Ginger peeling hack: Use the back of a spoon to scrape the skin off ginger! It’s so much easier than using a peeler and wastes less.
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Chicken choice: While chicken thighs are traditional and more flavorful, you can use chicken breast if you prefer white meat. Just be aware it might be a bit drier.
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Ginger serving options: If you don’t want to mince your ginger, some locals just smash a big chunk and throw it in the broth. Just be sure to remove it before serving or someone might get a surprise bite of strong ginger!
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Make it gluten-free: This dish is easily made gluten-free by using GF soy sauce and checking that your chicken broth is gluten-free.
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Kitchen shears trick: Use kitchen shears to quickly cut green onions instead of chopping them with a knife.
Delicious Add-Ins and Variations
Want to make this dish your own? Here are some tasty additions:
- Sliced mushrooms (shiitake work great)
- Shredded carrots
- Bok choy or spinach
- A touch of sesame oil
- Sliced sweet onions
- Chili peppers for heat
- Lemongrass for a citrusy fragrance
- A splash of fish sauce
- Coconut milk for creaminess
- Fresh cilantro as a garnish
My neighbor who lived in Hawaii for years adds a stalk of lemongrass (crushed with the back of a knife and cut in half) to elevate the dish even more!
What to Serve with Chicken Long Rice
At traditional luaus, chicken long rice is often served alongside:
- Kalua pig
- Rice (I know, rice with “rice” noodles sounds weird, but trust me, it works!)
- Lomi lomi salmon
- Poi (if you’re lucky enough to have it)
But honestly, this dish is satisfying enough to be a meal on its own, especially on chilly evenings when you want something warm and comforting!
Can I Make Chicken Long Rice Ahead of Time?
Absolutely! This dish actually tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.
If you’re planning a Hawaiian-themed party, you can definitely make this a day ahead. Just reheat gently on the stove, adding a splash more broth if needed since the noodles tend to absorb liquid as they sit.
Why It’s Called “Long Rice” When It Uses Noodles
You might be wondering why this dish is called “long rice” when it clearly uses noodles. The term comes from the early days when these cellophane noodles were introduced to Hawaii and were called “long rice” to distinguish them from the rice grains locals were familiar with. The name stuck, and now it’s part of Hawaiian food culture!
Final Thoughts
Chicken long rice is one of those humble dishes that doesn’t look fancy but delivers big on flavor. It reminds me of comfort food at its finest – simple ingredients transformed into something special through tradition and love.
Whether you’re planning a luau, missing Hawaiian cuisine, or just looking for something different to try for dinner, give this chicken long rice recipe a shot. It’s perfect for feeding a crowd or just enjoying a cozy meal at home.
Have you tried making chicken long rice before? Got any special tricks or add-ins that make your version unique? I’d love to hear about them in the comments!
Aloha and happy cooking!
Note: This recipe serves about 4 people. Double it for larger gatherings or if you want leftovers (and trust me, you’ll want leftovers)!
Ingredients For chicken and long rice
- 1 3 pound chicken
- 1/2 c soy sauce
- 2 c water
- 1 fresh ginger about 1/4 of a root
- 1 pkg bean threads (not long rice) found in the international food aisle
- 1/4 c canola oil (more or less) to cover bottom of fry pan
- 3-4 diced pimentos or a 4 ounce jar
How To Make chicken and long rice
- 1 De-skin and De-fat the chicken. Cook chicken in the soy sauce and water. Cook on medium high heat and bring to a boil. Simmer until chicken is tender. I tried a rotisserie chicken to save time and it was okay if you are short on time. The preferred way is to make the chicken yourself.
- 2 Squeeze or pound fresh ginger, use about 1/4 of the root. OR keep ginger root in the freezer, then while still frozen, grate on a fine grater. Set aside to add to the “rice” later.
- 3 When chicken is tender, cool a little and remove from the bone. After de-boned reserve the chicken for use in the egg roll recipe or another use. Reserve the broth and keep warm. You will add it to the cooked bean thread later.
- 4 Meanwhile, soak rice (bean thread) in warm water. OK to “soak it for hours”. Soak a minimum of 2 hours. You will need a large pot to do this. As the bean threads soak they will loosen and soften and spread out. After soaked, rinse under running water a couple of times, then drain.
- 5 Over medium high heat add enough oil to cover the bottom of your fry pan. Then add bean threads and ginger. Sorta stir and fry rice with ginger for a minute or two. Then add chicken and broth to fry pan. Continue cooking until heated through. Liquid will be absorbed by rice (bean thread). May add 1/8 tsp. vinegar.
- 6 Add chopped pimentos to above chicken and rice. Add more soy sauce to taste or serve with additional soy sauce on the table. Ready to serve.
- Last Step: Dont forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
How to Make Chicken Long Rice
FAQ
What is in chicken long rice?
This is a classic Hawaiian chicken recipe, but most likely originated in Asia. Similar to Chicken Hekka, a soupy chicken and noodle dish from Japan, Chicken Long Rice’s key ingredients are chicken, ginger, garlic, green onion and long rice or Chinese cellophane noodles.
Why is it called chicken long rice?
China is the origin place of this flavorful dish which commonly spotlights cellophane noodles made from mung bean starch although rice noodles are also common. Those rice noodles give the dish its name.
What to pair with chicken long rice?
Usually you eat the chicken long rice with kalua pig, rice, and lomi lomi salmon. On occasion it is also paired with poi if one of the aunties brings it. I always ate my chicken long rice with more rice, that is if it was soupy.
How to make Chicken Long Rice?
To make Chicken Long Rice, select the right cut of chicken, such as thighs or legs, for better flavor and tenderness. The chicken is then simmered until tender enough to shred, blending seamlessly with the noodles and broth.
What is Hawaiian chicken long rice?
At its core, Hawaiian Chicken Long Rice features tender chicken simmered in a fragrant broth infused with ginger, garlic, and soy sauce. The addition of translucent long rice noodles adds a satisfyingly silky texture, creating a dish that is both hearty and soothing to the palate. What is the Hawaiian Chicken Long Rice?
Does chicken long rice contain rice?
Despite its name, Chicken Long Rice doesn’t actually contain rice—instead, it features delicate, translucent noodles that soak up the savory flavors of the broth. This dish is a staple in Hawaiian cuisine, often served at luaus, family gatherings, and casual dinners.
What can I add to chicken long rice?
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:
How do you cook chicken long rice in Hawaii?
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! 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.
How do you season chicken long rice?
The seasoning in Chicken Long Rice is simple yet pivotal. Key ingredients include: Soy sauce: Adds depth and saltiness to the broth. Ginger: Imparts a warm, spicy kick that complements the chicken. Garlic: Offers a robust flavor foundation. Green onions: Used as a garnish, they add a pop of color and a mild, crisp onion flavor.