Chicken Long Rice

This chicken long rice is so simple, and it's loaded with flavor. This recipe combines chicken thighs, a flavorful soy sauce broth mixture, and tender bean thread noodles. It's a delicate yet hearty dish everyone is sure to love!

Why I Love This Chicken Long Rice

Hawaiian chicken long rice is one of those dishes I can make again and again without getting tired of it. It’s simple, nourishing, and packed with comfort in every bite. The tender shredded chicken soaks up the savory, gingery broth, while the soft, slippery long rice noodles make it satisfying without feeling heavy. Every spoonful has that perfect balance of warmth, umami, and texture that makes you want to go back for seconds.

I love how easy this recipe is to pull together, yet it tastes like something you spent hours making. It’s a perfect choice for busy weeknights because you can have it on the table quickly, but it’s also great for meal prep—reheating beautifully without losing its flavor or texture.

Another reason I keep coming back to it is how versatile it is. You can serve it as a complete one-bowl meal or pair it with simple sides to make it extra special. My personal favorites are fried polenta for a crispy contrast, or potato mochi for a chewy, comforting side. Whether it’s a chilly night when I need something cozy or just a day I want something light but flavorful, this chicken long rice always hits the spot.

Ingredients

• Chicken broth- for the base of the soup element.
• Soy sauce- for flavor.
• Garlic cloves- for some savoriness.
• Ginger- for a subtle spice.
• Sugar- for a touch of sweetness.
• Chicken thighs- I like to use boneless skinless chicken thighs.
• Bean thread noodles- you can really use any noodles you want.
• Green onions- for a topping.

How To Make Chicken Long Rice

Step 1. Cook the chicken

 In a large pot, combine the chicken broth, soy sauce, garlic, ginger, and sugar. Bring everything to a boil, then add the chicken thighs. Reduce heat and simmer for 30-40 minutes. 

Step 2. Prep the noodles

 In the meantime, place the bean thread noodles in a large bowl and pour warm water over them, just enough to cover the noodles completely. 

Step 3. Finish the dish

As soon as the chicken is done cooking, remove it from the pot with a slotted spoon and shred it. Put the shredded chicken back in the pot and add the green onion. Stir the soaked noodles into the chicken and broth and cook them for 5 minutes, just until they are translucent. 

Step 4. Serve the Chicken Long Rice

 Transfer everything to a bowl, add more soy sauce on top, and garnish with green onion.

Pro Tips

• Choose the right noodles for texture.
  While traditional chicken long rice uses bean thread noodles, you can substitute with mung bean noodles, dried vermicelli, or cellophane (glass) noodles. Each has a slightly different texture—bean thread is more springy, while vermicelli is softer—so pick the one that best matches your preference
• Prep the chicken ahead for easy assembly.
  For faster weeknight cooking, poach or simmer the chicken the day before. Store it with the broth in an airtight container in the fridge overnight. The flavors will deepen as it chills, and the broth will solidify any fat, making it easy to skim before reheating.
• Control the salt level.
  If you’re watching sodium, opt for a low-sodium chicken broth. You can always add salt or a splash of soy sauce to taste at the end, but it’s harder to fix an overly salty broth.
• Make extra—you’ll be glad you did.
  This dish is always a hit, and the flavors get even better the next day. Doubling the recipe ensures everyone gets seconds and leaves you with leftovers for a quick, comforting lunch.
• Add greens for color and nutrition.
  A handful of baby spinach, napa cabbage, or bok choy stirred in during the last few minutes adds freshness and turns this into a one-pot meal.

Chicken Long Rice Recipe FAQS

What is chicken long rice?

Chicken long rice is a Hawaiian comfort food dish made with shredded chicken, bean thread noodles (also called glass noodles or cellophane noodles), and a savory broth typically flavored with ginger, garlic, and soy sauce. It’s light yet satisfying, and it’s often served at Hawaiian luaus or as a cozy family meal.

What kind of noodles should I use?

Traditional chicken long rice uses bean thread noodles made from mung beans. These noodles turn soft, silky, and slightly chewy once cooked in the broth. If you can’t find bean thread noodles, you can substitute cellophane noodles, mung bean noodles, or even dried vermicelli. Just note that different noodles absorb broth differently, so adjust your cooking time to avoid over-softening.

Can I make chicken long rice ahead of time?

Yes! In fact, the flavors develop even more after resting. You can cook the chicken and broth a day ahead, store them together in the fridge, and reheat before adding the noodles. This also allows you to skim any solidified fat from the broth for a cleaner flavor.

How do I prevent the noodles from soaking up too much broth?

Bean thread noodles continue to absorb liquid as they sit. For best results, cook the noodles separately in a small pot of broth or water, then add them to the soup just before serving. If storing leftovers, keep noodles and broth in separate containers so the noodles don’t get mushy.

Can I add vegetables to chicken long rice?

Absolutely. Common additions include shredded cabbage, napa cabbage, bok choy, spinach, or green onions. Add leafy greens in the last couple of minutes so they stay vibrant and tender.

Can I make this dish gluten-free?

Yes. Most bean thread noodles are naturally gluten-free, but always check the packaging. Use a gluten-free chicken broth and substitute tamari or coconut aminos for soy sauce to ensure the entire dish is gluten-free.

How do I store and reheat leftovers?

Store cooled chicken long rice in airtight containers in the refrigerator for up to 3 days. For best texture, store broth and noodles separately. Reheat the broth on the stovetop until simmering, then add noodles and chicken just before serving to warm through.

What can I serve with chicken long rice?

While it’s satisfying on its own, chicken long rice pairs well with Hawaiian-style sides like fried polenta, potato mochi, or even a simple green salad. It’s also delicious with fresh pineapple for a sweet contrast.

More Chicken Recipes To Try

• Halal Cart chicken over rice
• Huli huli chicken
• Shoyu chicken
• Southern chicken and rice
• Boiled chicken and rice
• Oven baked chicken with cream of chicken soup