If you’re craving a comforting and flavorful Hawaiian dish, this Chicken Long Rice recipe is a must-try. Often served at Hawaiian luaus and family gatherings, Chicken Long Rice is a beloved island classic made with tender chicken, glass noodles (also known as long rice), and a rich, ginger-infused broth. It’s simple, soul-satisfying, and perfect for any occasion.
Chicken Long Rice Recipe
Course: MainCuisine: HawaiianDifficulty: Easy4
servings15
minutes30
minutes300
kcalChicken Long Rice Recipe
Ingredients
1 lb (450g) chicken thighs or breasts, boneless and skinless
6 oz (170g) long rice (bean thread or glass noodles)
4 cups chicken broth
1 tablespoon fresh ginger, thinly sliced
2–3 cloves garlic, minced
2 tablespoons soy sauce
2 green onions, chopped
Salt and pepper to taste
1 tablespoon sesame oil for added flavor
Directions
- Place the long rice (glass noodles) in a bowl of warm water and let them soak for about 15–20 minutes, or until softened. Drain and set aside.
- In a large pot, bring the chicken broth to a boil. Add the chicken, ginger, and garlic. Reduce heat and simmer for 15–20 minutes, or until the chicken is fully cooked and tender.
- Remove the cooked chicken from the pot, let it cool slightly, then shred it using two forks.
- Add the shredded chicken back to the broth. Stir in the soy sauce and sesame oil (if using). Season with salt and pepper to taste.
- Add the soaked and drained noodles to the pot. Simmer for another 5–10 minutes, or until the noodles are fully cooked and have absorbed some of the broth flavor.
- Stir in chopped green onions just before serving. Serve hot, optionally garnished with extra green onions or a drizzle of soy sauce.
Recipe Video
Serving Suggestions
Chicken Long Rice is traditionally enjoyed as part of a Hawaiian plate lunch or luau spread. Serve it alongside sticky white rice, lomi salmon, kalua pork, or poi for an authentic island experience. It also pairs well with a side of pickled vegetables or a simple green salad to balance the richness of the broth. For a heartier meal, add a boiled egg or some sautéed mushrooms on top.
Saving & Storage Suggestions
Leftovers? No problem. Store any remaining Chicken Long Rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or water if needed to loosen the noodles. The flavors often deepen overnight, making this dish even tastier the next day. For longer storage, freeze in individual portions for up to 1 month.
FAQs About Chicken Long Rice
Q: What is long rice made of?
A: Long rice refers to glass noodles, also known as cellophane noodles or bean thread noodles. They’re typically made from mung bean starch and become translucent when cooked.
Q: Can I use chicken breast instead of thighs?
A: Yes, chicken breast works well too. Just be careful not to overcook it to keep the meat tender.
Q: Is Chicken Long Rice gluten-free?
A: Yes, if you use gluten-free soy sauce and ensure your noodles are made from mung beans, this dish is naturally gluten-free.
Q: Can I add vegetables to this recipe?
A: Absolutely! Mushrooms, bok choy, or thinly sliced carrots make great additions for extra texture and nutrition.
Q: Can I make this recipe ahead of time?
A: Yes, Chicken Long Rice actually tastes even better the next day as the flavors have more time to meld together.
