Chicken Long Rice Recipe – Easy 5-Step Island Meal

A Taste of Hawaii: Why This Dish Stuck with Me

You ever have a dish that just sticks with you? For me, it was chicken long rice recipe. I remember the first time I had it at a luau on Oahu, sun setting, music in the air, and a little bowl of what looked like soup but tasted like a hug. I was expecting something flashy. What I got was better: tender chicken, gingery broth, and slick glass noodles that slid around my chopsticks in the best way possible.

Now, back home in the mainland, I still make it when I want a taste of Hawaii. It’s one of those rare dishes that’s both incredibly easy and deeply satisfying. No fancy ingredients, no flashy plating. Just good, honest flavor that warms you from the inside out.

Let me show you how to make it the right way from scratch, with real technique, and none of the shortcuts that cut flavor.

What Is Chicken Long Rice recipe?

Hawaiian Comfort Food with Chinese Roots

First things first: no, there’s no actual rice in this dish. “Long rice” is what folks in Hawaii call mung bean noodles (also known as cellophane or glass noodles). When cooked, they turn clear and slippery—think vermicelli with more bounce.

The dish itself is a Hawaiian take on a classic Chinese noodle soup, adapted over generations. You’ll find it at luaus, family gatherings, and takeout spots across the islands. It’s not spicy. It’s not complicated. But it delivers big time on comfort and flavor.

Key Characteristics of the Dish

• Clear, savory broth loaded with ginger and garlic
  
• Translucent noodles that soak up the broth beautifully
  
• Shredded chicken tender, juicy, and deeply flavored
  
• Simple seasoning no heavy spices, just salt, soy sauce, and maybe a drizzle of sesame oil

Ingredients You’ll Need for Chicken Long Rice

Before we start cooking, let’s talk ingredients. Nothing fancy here but quality matters. You’re building flavor from very basic parts, so don’t skimp.

Essential Ingredients

Let’s talk essentials. This dish is simple, but every ingredient earns its place.

• Chicken thighs (bone-in, skin-on): These bring all the flavor. The bones and skin add body and depth to your broth that boneless cuts just can’t match.
  
• Fresh ginger: Use thick slices of the real thing powdered ginger doesn’t belong here.
  
• Garlic cloves: Smash them. Don’t mince. You want bold flavor, not garlic confetti.
  
• Green onions: Use both the white and green parts. The white adds depth to the broth; the green finishes the dish with a pop of freshness.
  
• Mung bean noodles: Also sold as glass noodles or cellophane noodles. These are what Hawaiians call “long rice” they go silky and slippery in the broth.
  
• Soy sauce: Your main seasoning. Brings salt and umami.
  
• Salt and pepper: Keep it clean. A little goes a long way here.
  

Optional Flavor Boosters

Want to level it up? Try one or two of these:

• Chicken stock (instead of water) – for a richer, more savory broth.
  
• Fish sauce – just a splash adds serious depth.
  
• Sliced mushrooms or spinach – not traditional, but great for extra texture and nutrition.
  
• Sesame oil – a few drops right before serving brings a nutty, toasty finish.

Ingredient	Why It Matters
Chicken thighs	Deep, savory flavor and natural richness
Ginger	Brings warmth, brightness, and aroma
Glass noodles	Signature texture—smooth, springy, slurpy

How to Make Chicken Long Rice recipe (Step-by-Step)

Alright, time to cook. This isn’t complicated, but there are a few spots where people usually trip up. Stick with me I’ll guide you through every move.

Step 1: Build a Flavorful Broth

Grab a large pot and place your chicken thighs inside. Slice a big chunk of ginger into thick coins and smash 4–5 garlic cloves no need to mince. Toss them in along with a few chopped green onions (just the white parts for now).

Cover everything with cold water or chicken stock enough to submerge the chicken completely.

Now, this is key: bring it up to a gentle simmer, not a raging boil. You’re after a clean, clear broth and tender chicken. A hard boil will make the broth cloudy and the meat rubbery.

Let it simmer for about 45 minutes, and don’t forget to skim off any foam or scum that rises to the top.

Step 2: Soften the Noodles

While the broth is working its magic, soak your mung bean noodles in warm water for 10 to 15 minutes until they’re soft and flexible. They’ll finish cooking in the broth, so don’t rush it.

Pro tip: Skip boiling them ahead of time. You’ll end up with soggy, broken noodles—and that’s not what we want.

Step 3: Shred the Chicken

Once the chicken’s done simmering, pull it out and let it cool just enough to handle.

Remove the skin and bones, then shred the meat into bite-sized pieces.

Chef tip: Shred with the grain. You’ll get longer pieces that soak up the broth better and feel nicer on the palate.

Strain the broth to remove the spent ginger, garlic, and green onions—unless you like a little texture left in there. Totally your call.

Step 4: Bring It All Together

Return the strained broth to the pot and bring it back to a gentle simmer.

Add the soaked noodles and cook for 3 to 5 minutes, just until they’re glassy and fully tender.

Toss the shredded chicken back in, then taste and season:

• A splash of soy sauce
  
• A pinch of salt
  
• Freshly cracked black pepper
  
• And if you’re feeling fancy, a few drops of sesame oil for that toasty finish

Let everything mingle on low heat for a few more minutes.

Step 5: Garnish and Serve

Thinly slice the green parts of your green onions and scatter them over the top.

Ladle the soup into bowls while it’s hot and steamy.

It’s a full meal as-is, but if you want to round it out island-style, serve it alongside a scoop of white rice or some creamy Hawaiian mac salad.

Common Mistakes to Avoid

Even a simple dish like chicken long rice recipe has its traps. Here’s how to avoid the usual missteps:

Overcooking the Noodles

Glass noodles go from perfect to mush in no time.

Fix: Soak them in warm water first don’t boil them. Once they hit the broth, give them just a few minutes until they turn clear and tender. Then off the heat they go.

Weak, Watery Broth

If your soup tastes flat, chances are you added too much water or didn’t simmer long enough.

Fix: Start with less water you can always add more. And be patient: simmer for at least 45 minutes. Most importantly, use bone-in chicken. Those bones are loaded with flavor.

Using Chicken Breast Instead of Thighs

Chicken breast might seem like the easy choice, but it just doesn’t bring the depth.

Fix: Use bone-in, skin-on thighs. The fat, bones, and connective tissue give the broth richness and the meat stays tender.

Variations and Serving Suggestions

Want to riff on the classic? You’ve got room to play without losing what makes this dish special.

Add a Local Twist

• Bok choy or spinach: Stir in during the last 2 minutes for a green, vibrant boost.
  
• Chili garlic sauce: Just a dab adds heat and complexity.
  
• Lime wedges: A quick squeeze at the table brightens everything up.
  

Serve It Island-Style

• A scoop of sticky white rice makes it a more filling meal.
  
• Add a side of Hawaiian mac salad for creamy contrast.
  
• Want the full luau experience? Pair it with kalua pork or lomi salmon on the side.

FAQ: Chicken Long Rice Recipe

What is “long rice”?

Despite the name, it’s not actually rice. In Hawaii, “long rice” refers to mung bean noodles clear, stretchy noodles that absorb flavor beautifully and give the dish its signature texture.

Can I make chicken long rice ahead of time?

Absolutely. In fact, it often tastes even better the next day. Just store the noodles separately from the broth so they don’t soak up all the liquid and turn mushy.

Is chicken long rice gluten-free?

It can be! Just use a gluten-free soy sauce like tamari. The rest of the ingredients chicken, ginger, garlic, noodles are naturally gluten-free.

Can I freeze chicken long rice ?

Kind of. You can freeze the broth and shredded chicken with no problem. But skip freezing the noodles—they’ll fall apart after thawing. Add fresh noodles when you reheat.

What’s the difference between chicken long rice recipe and chicken noodle soup?

They may look similar, but they’re different animals. Chicken long rice recipe has a clear, ginger-forward broth and uses glass noodles instead of wheat pasta. No carrots, no celery just clean, simple island flavor.

Conclusion: Make It, Share It, Love It

Chicken long rice doesn’t need to be fancy to be amazing. It’s not about technique tricks or restaurant polish it’s about warmth, comfort, and getting it right where it counts.

With a handful of ingredients and a little patience, you can bring a piece of Hawaiian home cooking into your own kitchen. It’s soothing, it’s satisfying, and it’s meant to be shared.

So next time you want something real skip the boxed soups and make this from scratch. Trust me, the flavor is worth every step.

Give it a shot. Share it with someone you love. And if you’re hooked, hit that subscribe button or grab my free Island Comfort Food guide to keep the good stuff coming.