Classic Chicken Long Rice Recipe. A Hawaiian Comfort Dish from My Kitchen to Yours

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Discover the ultimate chicken long rice recipe, a Hawaiian comfort food classic made with tender chicken, ginger-infused broth, and slippery bean thread noodles. Perfect for cozy dinners, this flavorful dish brings a warm taste of the islands right to your kitchen.

Hey there, friend! If you’ve ever tasted the magic of Hawaiian cuisine, you might already know how special this dish is. But if you haven’t, you’re in for a treat. This chicken long rice recipe is a staple on the islands, especially during luaus and family get-togethers.

Now, I may be writing to you from sunny Florida, but my taste buds are forever traveling—and when I first tried chicken long rice on a trip to Oahu years ago, I knew it was something I had to recreate at home. It’s humble, hearty, and just packed with flavor.

Think of it like a Hawaiian-style chicken noodle soup. The twist? We’re swapping out the usual noodles for bean thread noodles (aka cellophane noodles) that soak up all that gingery, savory broth. Pure comfort in a bowl. If you’re a fan of hearty soups like this, you’ll probably enjoy this comforting Puerto Rican chicken soup recipe too.

So grab your biggest pot and let’s dive into this island treasure together.

Main Ingredients (And Why They Matter)

Here’s what you’ll need for this chicken long rice recipe. Every ingredient here has its own role to play, and trust me, the combo is just magic.

3 (32 oz) cartons low-sodium chicken broth
This is the soul of the dish. Go low-sodium so you can control the salt level yourself.
3 pounds chicken leg quarters
Dark meat = juicy, flavorful goodness. Plus, it shreds beautifully after cooking.
1 tablespoon Hawaiian sea salt
This adds that subtle ocean-kissed flavor. If you can’t find Hawaiian salt, kosher works too.
1 (½-inch) piece fresh ginger, sliced
Adds warmth and zing. It’s essential to that signature island taste.
1 (8 oz) package bean thread noodles (cellophane noodles)
Slippery, clear noodles that absorb flavor like a dream. They’re what make this dish “long rice.” Prefer something heartier? Try one of our chicken and brown rice recipes for more fiber and bite.
1 large Maui sweet onion, cubed
Sweet, mellow onions from the islands. Regular sweet onions work just fine if you’re on the mainland.
1 bunch green onions, thinly sliced
Brightens up the whole dish and adds a fresh crunch.
1 small head bok choy, chopped
A little green never hurt anybody! Bok choy brings balance and texture.

Additional Ingredients & Smart Swaps

Sometimes the pantry’s a little bare—we’ve all been there. Here are a few extra ingredients or swaps you can make without losing that chicken long rice recipe magic.

Garlic cloves (2–3, minced)
Adds depth and extra aroma. Great if you love garlic.
Soy sauce (1–2 tbsp)
A splash can boost umami if your broth tastes a little flat.
Shiitake mushrooms (fresh or dried)
For an earthy twist—adds complexity and a meaty texture.
Carrots, julienned or thinly sliced
Toss them in with the bok choy for added color and sweetness.
Chicken thighs or breast (boneless)
In a pinch? Go boneless. Just keep an eye on the cooking time so it stays juicy.

Feel free to make it your own. That’s the beauty of home cooking!

Expert Tips for a Flawless Dish

Cooking chicken long rice is pretty straightforward, but I’ve got a few kitchen secrets up my sleeve to make it even better:

Start with cold broth and chicken.
This helps coax out the most flavor from the chicken and keeps the broth clear.
Skim the broth.
As the chicken simmers, you’ll see some foam rise to the top. Skim it off for a cleaner-tasting soup.
Use bone-in chicken.
Bones add richness. Once it’s cooked, just shred and toss the meat back in. Bone-in chicken adds so much depth, kind of like what we do in this easy chicken drumstick and rice recipe.
Slice your ginger thick.
This way, it infuses flavor but can be easily scooped out later—no surprise bites!
Soak your bean thread noodles in warm water first.
This softens them and helps them cook faster when added to the broth.
Add bok choy last.
You want it tender but not mushy—just wilted enough to keep its crunch.
Let it rest before serving.
Like a good stew, letting the pot sit for 10–15 minutes after cooking allows flavors to settle beautifully.

And one more tip from my heart: taste as you go! Trust your palate—it knows more than you think.

Recommended Techniques for Chicken Long Rice Recipe

Want to really elevate your chicken long rice recipe? Try these simple techniques:

Simmer, don’t boil.
Keeps the broth clear and the chicken tender.
Layer your seasoning.
Add a bit of salt early, then finish adjusting once everything’s together.
Cut noodles with scissors.
Long noodles can get messy—snipping them with kitchen scissors helps portion control.
Use a mesh strainer.
Handy for fishing out ginger slices or onion chunks if you prefer a smoother texture.
Prep veggies ahead of time.
Makes assembly a breeze, especially if you’re juggling dinner and kiddos at the same time.

Step-by-Step Instructions

Let’s get cooking! Here’s how I make this family favorite:

Make the broth.
Pour the chicken broth into a large stockpot. Add the chicken leg quarters, sea salt, and sliced ginger. Bring to a boil, then lower the heat and simmer uncovered for about 45–60 minutes.
Prep the noodles.
While the chicken’s doing its thing, soak the bean thread noodles in a bowl of warm water for about 15–20 minutes until they’re soft. Drain and set aside. While your noodles soak, check out some fun ways to remix leftovers, like our flavorful chicken fried rice recipes.
Shred the chicken.
Once the chicken is fully cooked, remove it from the broth and let it cool slightly. Remove the bones and skin, then shred the meat with a couple of forks.
Skim the broth.
Scoop off any foam or excess fat floating on top to keep the broth nice and clear.
Add veggies and chicken.
Return the shredded chicken to the pot. Toss in the sweet onions and simmer for 10 minutes.
Final additions.
Stir in the softened noodles, green onions, and bok choy. Simmer for another 5–10 minutes, until the noodles are translucent and the greens are tender.
Taste and adjust.
Add a little more salt or a dash of soy sauce if needed. Then ladle into bowls and serve hot.

Additional Guide: Variations & Island Twists

Wanna give your chicken long rice recipe a personal spin? Here are a few fun ideas to explore:

Spicy Style: Add a teaspoon of chili garlic sauce or a few slices of fresh Thai chili to the broth for some heat. Craving bold flavor? Spice lovers might also enjoy this Japanese chicken fried rice recipe.
Coconut Broth: Replace one cup of broth with unsweetened coconut milk for a creamier, richer flavor.
Lemongrass Infusion: Add a bruised stalk of lemongrass along with the ginger for a Southeast Asian twist.
Pineapple Garnish: For a sweet counterpoint, try adding small chunks of pineapple right before serving.
Luau Style: Serve it alongside kalua pork, lomi salmon, and poi for a full Hawaiian feast.

Cooking should be fun, right? Don’t be afraid to get creative in your kitchen.

FAQs: Common Questions About Chicken Long Rice Recipe

What is in chicken long rice?

It’s a simple yet flavorful dish made with chicken (usually leg quarters), ginger, sweet onion, green onions, bok choy, and bean thread noodles simmered in chicken broth.

Why is it called chicken long rice?

The name comes from the long, slippery bean thread noodles used in the dish. They resemble “long rice,” though they’re actually made from mung beans!

I can’t find bean thread noodles. What should I use?

Rice vermicelli is a decent stand-in, though the texture won’t be quite the same.

Conclusion

There you have it—your very own taste of the islands, right from your home kitchen. This chicken long rice recipe isn’t just a meal—it’s a hug in a bowl.

Whether you’re cooking for your kids, your partner, or just treating yourself after a long day, this dish never disappoints. It’s simple, satisfying, and filled with the kind of flavors that bring people together.

Thanks for joining me in my kitchen today! If you try this recipe, I’d love to hear how it turned out. And hey—don’t forget to share it with a friend who could use a little island comfort.

For another nostalgic favorite, check out my Southern chicken and rice recipe, it’s full of down-home flavor.

Until next time, happy cooking!