You should try this recipe for Chicken Long Rice if you’re in the mood for a tasty and warm Hawaiian meal. Tender chicken, glass noodles (sometimes called long rice), and a rich, ginger-infused broth combine to make Chicken Long Rice, a popular island classic that is frequently served at Hawaiian luaus and family get-togethers. It’s easy, fulfilling, and appropriate for any situation.
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
Traditionally, Hawaiian plate lunches and luau spreads include chicken long rice. For a true island experience, serve it with poi, lomi fish, kalua pork, or sticky white rice. To counterbalance the broth’s richness, it also goes nicely with a simple green salad or a side of pickled vegetables. Top with sautéed mushrooms or a cooked egg for a heartier dinner.
Saving & Storage Suggestions
Any leftovers? No issue. Any leftover chicken long rice can be kept in the fridge for up to three days in an airtight container. If necessary, add a little water or chicken broth to loosen the noodles while you reheat them slowly on the stove or in the microwave. Overnight, the tastes tend to intensify, making the following day’s meal even more delicious. Freeze in individual parts for up to 1 month for extended storage.
FAQs About Chicken Long Rice
What is the composition of long rice?
A: Glass noodles, sometimes called translucent vermicelli or bean thread noodles, are referred to as long rice. Usually produced from mung bean starch, they simmer to a transparent state.
Is it possible to substitute chicken breasts for thighs?
A: Chicken breast is also effective. To preserve the meat’s tenderness, take care not to overcook it.
Is there no gluten in chicken long rice?
A: This recipe is inherently gluten-free if you use gluten-free soy sauce and make sure your noodles are made from mung beans.
A: Of course! For added texture and nutrients, thinly sliced carrots, bok choy, or mushrooms are excellent complements.
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.
