Discover how to make chicken long rice, a Hawaiian favorite that combines tender chicken, glass noodles, and a savory ginger-soy broth. This easy recipe brings comfort and flavor to your table, perfect for family dinners, potlucks, or cozy nights at home.
There’s something special about a dish that warms you from the inside out, isn’t there? Chicken long rice is one of those meals that feels like a hug in a bowl. Originating in Hawaii, this comforting noodle soup is a must-have at luaus and family gatherings.
At its heart, it’s a simple recipe: tender chicken simmered in a savory broth with garlic, ginger, and shoyu, paired with silky glass noodles. It’s light enough to enjoy on a hot day but cozy enough for cooler evenings too.
I still remember the first time I had chicken long rice. I was visiting Hawaii with my family, and after a long beach day, we sat down to a big bowl of this dish. The flavors were delicate yet deeply satisfying. Ever since then, I’ve been making it at home, and my kids always ask for seconds.
If you’re looking for a dish that’s both nourishing and delicious, you might also enjoy this hearty chicken and rice bowl.
Table of contents
Main Ingredients for Chicken Long Rice
To make the best chicken long rice, you’ll only need a handful of pantry staples and fresh ingredients. Each one adds its own special touch.
- Chicken thighs (4 pieces): Tender and juicy, chicken thighs provide richness and depth. Bone-in gives the broth more flavor, but boneless works if that’s what you have.
- Chicken broth (32 oz): This forms the flavorful base. Homemade broth is always wonderful, but store-bought works perfectly for busy days.
- Shoyu (3 tbsp): Hawaiian cooking often uses shoyu, which is simply soy sauce. It brings saltiness and a subtle umami kick.
- Garlic (2 cloves, minced): Garlic adds warmth and a fragrant depth to the broth.
- Ginger (2 tbsp, grated): Fresh ginger brightens the soup and pairs beautifully with chicken. It also gives that signature Hawaiian flavor.
- Sugar (1 tsp): Just a touch balances the saltiness of the shoyu. Don’t skip it!
- Bean thread noodles (10.5 oz): Also called cellophane noodles or glass noodles, these soak up the broth and give the dish its classic slippery texture.
- Green onions (1/4 cup, chopped): Optional, but they add freshness and a pop of color to finish the dish.
With just these ingredients, you’re already on your way to a warm, soul-satisfying bowl of chicken long rice.
Additional Ingredients and Substitutions
Sometimes you want to add a little flair or make do with what’s in the pantry. That’s the beauty of home cooking. Here are a few ideas:
- Vegetables: Baby bok choy, napa cabbage, or spinach are lovely additions. Just toss them in toward the end so they stay bright and tender.
- Mushrooms: Shiitake mushrooms add an earthy depth that pairs perfectly with the ginger broth.
- Protein alternatives: If you don’t have chicken thighs, you can use chicken breast, though it may be a bit leaner. For a twist, try turkey or even shrimp.
- Seasoning swaps: Tamari can replace shoyu for a gluten-free version. A dash of fish sauce will also add complexity.
- Extra garnish: A sprinkle of toasted sesame seeds or a drizzle of sesame oil can give the dish a nutty finish.
Cooking should feel flexible, not rigid. So don’t hesitate to make this recipe your own. If you like flexible meals, this chicken and quinoa rice bowl is another nutritious option.
Expert Tips for Chicken Long Rice
Want your chicken long rice to taste like it came straight from a Hawaiian luau? Here are some insider tips I’ve learned along the way:
- Soak your noodles properly: Bean thread noodles can get tricky. If you throw them straight into the hot broth, they’ll clump together. Soak them in warm water for about 15–20 minutes first, then cut them into shorter lengths with kitchen scissors. This makes them easier to eat and prevents tangling.
- Simmer gently, not rapidly: When cooking the chicken, keep the broth at a gentle simmer. Boiling can make the chicken tough. Low and slow ensures tender, fall-apart meat that’s perfect for shredding.
- Bone-in vs. boneless: Bone-in thighs add a richer broth, but boneless thighs save time. If you’re cooking for a weeknight dinner, boneless might be the way to go. For a weekend meal, bone-in is worth the extra effort.
- Flavor boosters: Don’t be afraid to add a splash of fish sauce or a squeeze of fresh lime juice before serving. Both can elevate the flavors without overpowering the delicate balance.
- Make ahead magic: Chicken long rice tastes even better the next day as the noodles soak up more broth. When reheating, just add a splash of extra chicken stock or water to loosen it up.
- Serving style: Traditionally, it’s served as a side dish at luaus. But at home, I like to serve it as a full meal with a side of steamed rice or a small salad. Or for a quick weeknight dinner, try this flavorful instant pot chicken legs recipe.
- Storage tip: Store leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze, keep the noodles separate, as they can become mushy.
Cooking is all about small choices that make a big difference. Follow these tips, and your chicken long rice will shine every time.
Step-by-Step Instructions
- Prepare the broth: In a large pot, combine chicken broth, shoyu, garlic, ginger, and sugar. Bring it to a gentle boil over medium heat.
- Cook the chicken: Add chicken thighs to the pot. Lower the heat, cover, and simmer for 30–35 minutes until tender.
- Shred the chicken: Remove the chicken from the pot. Let it cool slightly, then shred into bite-sized pieces. Discard bones and skin if needed. Return the shredded chicken to the broth.
- Soak the noodles: While the chicken cooks, place the bean thread noodles in warm water for about 15–20 minutes. Drain and cut into shorter lengths with scissors.
- Combine noodles and broth: Add the softened noodles to the pot. Simmer for another 5–10 minutes, allowing them to soak up the flavors.
- Finish and serve: Ladle the soup into bowls, garnish with green onions, and enjoy! And if you’re in the mood for bolder flavors, you’ll love this Tex-Mex chicken and rice.
Additional Guide: Variations and Special Touches
Chicken long rice is incredibly versatile, so you can tailor it to fit your mood or the occasion.
- Luau-style serving: Traditionally, this dish is served alongside kalua pork, lomi salmon, and poi. If you’re recreating a luau at home, it’s a must-have.
- Spicy kick: Add sliced chili peppers or a drizzle of chili oil for some heat.
- Vegetarian option: Replace chicken with vegetable broth and use tofu or mushrooms as the main protein.
- One-pot dinner: Add extra veggies like carrots, cabbage, or snow peas to turn it into a full one-pot meal. Speaking of one-pot meals, you should also try my one-pot honey garlic chicken and rice or one-pot green curry chicken and rice.
Experimenting with variations keeps the dish fun and adaptable.
FAQs About Chicken Long Rice
It’s a Hawaiian dish made with chicken, glass noodles, and a savory broth flavored with ginger, garlic, and soy sauce. Despite the name, it’s not a rice dish but rather a noodle soup.
Cooked chicken and rice dishes, including chicken long rice, usually last 3 to 4 days in the refrigerator when stored in an airtight container. If you’re planning to keep it longer, freezing is a great option—just thaw and reheat gently for the best flavor.
If you want to adapt chicken long rice or other chicken and rice dishes for the Instant Pot, set it to high pressure for about 8 minutes. Allow for a 10-minute natural release before opening. This ensures the chicken stays juicy and the rice tender.
Conclusion
So there you have it, a comforting bowl of chicken long rice that’s perfect for family dinners or quiet nights at home. It’s simple, nourishing, and just a little bit magical in the way it brings people together.
Whenever I make this dish, my kitchen fills with the aroma of ginger and garlic, and before I know it, my kids are asking, “Is dinner ready yet?” That’s the beauty of recipes like this. They create not just meals, but memories.
I hope you’ll give this recipe a try and make it your own. If you do, I’d love to hear how it turned out. Maybe you’ll even find it becoming a family favorite, just like it did in my home here in Florida.
Until next time, happy cooking and happy eating!
Chicken Long Rice
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 32 oz chicken broth
- 3 tbsp shoyu (soy sauce)
- 2 cloves garlic minced
- 2 tbsp ginger grated
- 1 tsp sugar
- 4 pieces chicken thighs bone-in or boneless
- 10.5 oz bean thread noodles (cellophane noodles)
- 1/4 cup green onions chopped, optional garnish
Instructions
- In a large pot, combine chicken broth, soy sauce, garlic, ginger, and sugar. Bring to a gentle simmer.
- Add chicken thighs and cook until tender, about 30 minutes. Remove chicken, shred, and return to pot.
- Soak bean thread noodles in warm water until softened, then add to the pot with the chicken.
- Cook for another 5–10 minutes until noodles are tender and have absorbed the broth flavors.
- Garnish with chopped green onions and serve hot.