Chicken Long Rice Recipe: Looking to bring some island flavor to your kitchen? This authentic Chicken Long Rice recipe is exactly what you need. A classic Hawaiian comfort dish that’s savory, aromatic, and incredibly easy to prepare.
Let’s walk through it step by step, so you can enjoy a taste of Hawaii no matter where you are.
Ingredients You’ll Need
This dish is simple but flavorful, thanks to a handful of wholesome ingredients. Here’s what you’ll need to gather before you begin:
Main Ingredients:
- 2 lbs chicken thighs or breasts (boneless and skinless preferred)
- 6 oz bean thread noodles (long rice) – also called glass noodles or mung bean vermicelli
- 1 thumb-sized piece of fresh ginger, thinly sliced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 tbsp soy sauce
- 1 bunch green onions, sliced
- Salt and pepper, to taste
Optional Add-Ins:
- 1 tbsp sesame oil, for nutty aroma
- Mushrooms, like shiitake or oyster, sliced thin
- Chili flakes, for heat
- Carrots, julienned for crunch
- Fish sauce, for deeper umami (use sparingly)
Ingredient Notes:
- Bean thread noodles can be found in most Asian markets or online.
- You can substitute chicken thighs for breasts if you prefer a leaner option.
- Fresh ginger is key—avoid powdered substitutes for this dish.
Everything in this recipe plays a role. The broth brings warmth, the chicken adds protein, and those silky noodles soak up every bit of flavor like magic.
Kitchen Tools You’ll Need
Before we start cooking, make sure your kitchen is stocked with these tools:
- Large stock pot or Dutch oven – to hold the soup base
- Cutting board and sharp knife – for prepping veggies and meat
- Tongs or a large spoon – for stirring and serving
- Measuring cups and spoons – precision is key
- Strainer – for rinsing or draining noodles
You don’t need anything fancy. This is home-cooking at its finest.
Choosing the Right Chicken for the Recipe
Let’s talk chicken. The type of chicken you choose can influence the entire outcome of your dish.
Boneless vs. Bone-In:
- Boneless chicken thighs are easy and fast to cook.
- Bone-in pieces like drumsticks or thighs offer deeper flavor but require longer cooking.
Skin-On vs. Skinless:
- Skin-on adds richness but may introduce too much fat.
- Skinless keeps it light and lets the noodles shine.
Fresh or Frozen:
- Fresh is always ideal, but if you’re using frozen, be sure to thaw it completely and pat it dry to avoid excess water.
For the most authentic flavor and tender bite, boneless, skinless chicken thighs are highly recommended.
What is Long Rice?
You might be wondering—why is it called “long rice” if it’s not actually rice?
“Long rice” in Hawaiian cuisine refers to bean thread noodles or glass noodles, made from mung bean starch. When cooked, they become translucent, slippery, and oh-so-satisfying.
Why it’s called “Long Rice”:
- The name comes from their resemblance to long grain rice when cooked, but they’re technically noodles.
- They’re used in soups and stir-fries across Asian cuisines.
Where to Find Them:
- Asian grocery stores
- Online retailers (Amazon, Asian food sites)
- Some well-stocked supermarkets in the international aisle
Don’t substitute with regular pasta or rice noodles—the unique texture of bean thread noodles is essential for this dish.
Prepping the Ingredients
Before we get to cooking, spend a few minutes prepping. Trust me, it’ll make the process smoother.
Chicken:
- Rinse and pat dry.
- Slice into bite-sized pieces or shred after cooking if using whole thighs.
Noodles:
- Soak in warm water for 10-15 minutes until soft.
- Drain and set aside. Don’t over-soak or they’ll fall apart later.
Aromatics:
- Peel and thinly slice ginger—you want it strong but not overpowering.
- Mince the garlic for that sharp, spicy kick.
- Slice the green onions, saving a bit of the green part for garnish.
Taking this time now ensures everything’s ready to go once the heat is on.
How to Make Chicken Long Rice: Step-by-Step
This dish comes together quickly once your ingredients are prepped. Let’s cook!
Step 1: Sauté Garlic and Ginger
In a large pot, heat a drizzle of sesame or vegetable oil over medium heat. Add minced garlic and freshly grated ginger, stirring until fragrant—about 30 seconds to 1 minute. This aromatic base gives your broth that signature island warmth and depth.
Step 2: Add Chicken and Brown It
Add chicken thighs or drumsticks to the pot, seasoning lightly with salt and pepper. Sear each side until golden brown. This step helps lock in the juices and creates a rich foundation for the broth.
Step 3: Add Broth and Simmer
Pour in chicken broth (about 6 cups) and bring to a gentle boil. Lower the heat, cover, and simmer for 25–30 minutes until the chicken becomes tender and flavorful.
Step 4: Soak and Add Long Rice
Meanwhile, soak long rice (bean thread noodles) in warm water until softened. Add the noodles to the simmering broth and let them cook for about 5 minutes until translucent.
Step 5: Add Green Onions and Season
Slice fresh green onions and toss them in. Adjust seasoning with soy sauce and a pinch of salt.
Step 6: Final Simmer and Serve
Let it simmer for another few minutes so all the flavors meld. Serve hot in bowls—silky noodles, savory broth, and tender chicken coming together for the perfect Hawaiian comfort dish.
Cooking Tips for the Best Chicken Long Rice
Even though this is a simple dish, a few smart tips can take it from good to absolutely incredible. Let’s level up your cooking game with some pro advice.
1. Control the Noodle Texture
Long rice noodles are delicate. If you overcook or soak them too long before adding to the pot, they can turn mushy and fall apart. Instead:
- Soak just until flexible (about 10–15 minutes in warm water).
- Add them toward the very end of cooking.
- Watch them closely after adding to the soup. They usually finish in 5–7 minutes.
2. Don’t Skimp on Ginger and Garlic
This dish leans heavily on the aromatics. Fresh ginger and garlic not only flavor the broth, but they’re also the backbone of that warm, comforting taste. Use fresh slices, not powders or pre-minced jars.
3. Let the Chicken Simmer
Give your chicken time to simmer in the broth. The longer it steeps (without boiling), the more tender and flavorful it becomes. If you’re using bone-in chicken, you can simmer longer—up to 45 minutes—for maximum flavor.
4. Taste As You Go
Your tastebuds are your best tool. The saltiness can vary depending on your soy sauce or broth brand. Always taste and adjust before serving.
5. Add a Dash of Sesame Oil Last
This is optional but makes a world of difference. A few drops of toasted sesame oil added at the end create that rich, nutty aroma you’ll recognize from authentic Hawaiian and Asian soups.
Keep these tips in mind, and you’ll nail this dish every time!
Variations and Substitutions
Chicken Long Rice is a flexible dish. You can get creative and adjust it to fit your dietary needs or personal taste. Here are some of the best variations:
1. Vegetarian or Vegan Version
- Swap the chicken for tofu or mushrooms (shiitake and oyster work great).
- Use vegetable broth instead of chicken broth.
- Add greens like spinach, bok choy, or napa cabbage for extra nutrients.
2. Using Other Proteins
- Turkey: Great substitute, especially around the holidays.
- Pork: Thinly sliced pork shoulder or loin adds a different flavor.
- Beef: Thin cuts of beef like sirloin can also work, but keep cooking time short to avoid toughness.
3. Add More Veggies
- Carrots (julienned)
- Mushrooms
- Zucchini spirals
- Baby corn
- Bell peppers (for color and crunch)
4. Gluten-Free or Low-Sodium
- Use gluten-free soy sauce or tamari.
- Make your own broth to control salt.
- Skip soy sauce and season with a dash of coconut aminos for a healthier alternative.
Don’t be afraid to experiment. This dish is very forgiving and incredibly customizable.
What to Serve with Chicken Long Rice
Chicken Long Rice is hearty enough to be a meal on its own, but it also pairs beautifully with other dishes—especially if you’re going full-on luau mode.
Classic Hawaiian Side Dishes:
- Poi: Traditional taro root paste
- Lomi Lomi Salmon: Light, cold salmon salad with tomato and onion
- Hawaiian Sweet Rolls: The sweet and soft kind you buy at the store (King’s Hawaiian, anyone?)
- Steamed White Rice: Because, let’s be honest, rice goes with everything
Light & Fresh Options:
- Cucumber salad with vinegar and sesame seeds
- Pickled veggies to cut through the richness
- Simple green salad with ginger dressing
Whether you’re cooking for family or throwing a backyard luau, these sides make your meal complete.
Cultural Significance of Chicken Long Rice
Chicken Long Rice isn’t just a tasty meal—it’s a dish deeply woven into Hawaiian culture. Found at nearly every luau, it’s a comfort food with roots that blend multiple cultures.
A Melting Pot Dish
- Originally introduced by Chinese immigrants to Hawaii.
- Over time, it was adapted to include local ingredients and tastes.
- Often seen at luaus, potlucks, family gatherings, and even funerals.
Symbol of Hospitality
Much like chicken noodle soup on the mainland, Chicken Long Rice is a dish served with love. It’s simple, healing, and welcoming. It represents the fusion of cultures in Hawaii—Chinese noodles, Hawaiian flavors, and American comfort.
So every time you make this dish, you’re not just cooking—you’re participating in a legacy.
Storing and Reheating Leftovers
Made a big pot and wondering what to do with the leftovers? Good news—Chicken Long Rice stores well, but there are a few things to remember.
Fridge Storage:
- Cool the dish completely before storing.
- Place in an airtight container.
- Keep for up to 4 days.
Reheating Tips:
- Reheat on the stovetop over medium heat.
- Add a splash of chicken broth or water if the noodles absorbed too much liquid.
- Stir gently to avoid breaking the noodles.
Freezing:
- It’s not recommended to freeze this dish.
- The noodles tend to break down and become mushy after thawing.
- If you must freeze, freeze just the broth and chicken, and add fresh noodles when reheating.
Common Mistakes to Avoid
Everyone makes mistakes—especially when trying a new recipe. Avoid these common pitfalls to ensure your Chicken Long Rice turns out perfect:
1. Overcooking the Noodles
Glass noodles can turn to mush fast. Always add them at the end and cook just until tender.
2. Underseasoning
If your broth tastes bland, the entire dish will fall flat. Don’t be afraid to taste and adjust salt, soy sauce, or even add a splash of fish sauce.
3. Using the Wrong Noodles
Stick to bean thread (glass noodles). Rice noodles, spaghetti, or vermicelli won’t have the right texture.
4. Skipping the Ginger or Garlic
These are the soul of the dish. Omitting them will give you something edible—but not authentic.
5. Adding Too Many Ingredients
Keep it simple. This is a minimalist dish with clean, bright flavors. Overloading it with veggies or spices takes away from its charm.
Gluten-Free & Healthy Modifications
Trying to eat a little cleaner or avoid gluten? You’re in luck—Chicken Long Rice can be easily adapted.
Gluten-Free Tips:
- Use tamari instead of soy sauce.
- Double-check that your broth is gluten-free (some store brands sneak in wheat).
Healthy Substitutions:
- Use chicken breast instead of thighs for lower fat.
- Reduce sodium by using low-sodium broth and less soy sauce.
- Add more veggies for fiber and bulk without extra calories.
This recipe is already light compared to many comfort foods—but with these small changes, it can fit into almost any diet plan.
Make-Ahead Tips for Parties or Luaus
Chicken Long Rice is an excellent dish to make in advance, especially when you’re feeding a crowd.
1. Prepare the Broth and Chicken First
You can cook the chicken and broth mixture a day ahead and refrigerate. This actually enhances the flavor.
2. Reheat Gently
When ready to serve, reheat the broth, then add noodles just before guests arrive. This keeps them from getting soggy.
3. Keep It Warm
Use a slow cooker or warming tray if serving buffet-style at a luau or event.
This is a go-to recipe for Hawaiian families hosting large get-togethers—and now it can be yours, too.
FAQs about Chicken Long Rice Recipe
1. Can I use rice instead of long rice?
No, traditional rice won’t give the same texture or experience. Long rice refers to mung bean noodles (also called glass noodles). They’re the key to getting that slippery, delicious feel.
2. How long does Chicken Long Rice last in the fridge?
It lasts up to 4 days in an airtight container. Just make sure to reheat with a little broth or water to loosen the noodles again.
3. Is this dish spicy?
Not at all. It’s very mild. If you want a bit of kick, add chili flakes, sriracha, or sliced jalapeños at the end.
4. Can I make this in a slow cooker?
Absolutely! Add all ingredients except the noodles and cook on low for 6–8 hours. Add the noodles in the last 20–30 minutes of cooking.
5. What’s the best brand of long rice noodles?
Brands like Dynasty, Wai Wai, and Double Dragon are popular. Look for “bean thread noodles” or “glass noodles” at Asian markets or online.
Conclusion
Chicken Long Rice is more than just a delicious meal—it’s a warm bowl of comfort with cultural roots and deep flavors. From the slippery, savory noodles to the rich chicken broth infused with ginger and garlic, every spoonful brings the islands just a little bit closer to home.
The best part? You don’t need fancy ingredients or chef skills to make it. It’s budget-friendly, quick to prepare, and endlessly customizable. Whether you’re cooking for your family or serving guests at a luau, this dish always delivers.
So next time you’re in the mood for something hearty but light, whip up a pot of Chicken Long Rice. It may just become your new favorite comfort food.
