Looking for a soul-warming Hawaiian comfort dish? This Chicken Long Rice Recipe brings the authentic flavors of the islands right to your kitchen. A beloved staple at Hawaiian luaus and family gatherings, this nourishing combination of tender chicken, glass noodles, and fresh ginger creates a satisfying meal that's both comforting and light. Perfect for chilly evenings or whenever you're craving a taste of aloha!
The Story Behind Chicken Long Rice Recipe
Despite its name suggesting rice as the main ingredient, chicken long rice actually features translucent glass noodles (also known as bean thread or cellophane noodles) as its base. This dish represents the beautiful fusion of Hawaiian and Chinese cuisines, brought to the islands by Chinese immigrants during the plantation era. Today, it's an essential part of Hawaiian local food culture, commonly served at luaus, parties, and family gatherings.
Jump to:
- The Story Behind Chicken Long Rice Recipe
- Ingredients
- Instructions
- Pro Tips for Perfect Chicken Long Rice Recipe
- Equipment For Chicken Long Rice Recipe
- Storage and Reheating
- Recipe Variations
- Dietary Benefits
- Serving Suggestions
- Top Tip
- Grandma's Magic Touch
- FAQ
- How did your Chicken Long Rice Recipe turn out?
- Related
- Pairing
- Chicken Long Rice Recipe
Ingredients
For this chicken long rice recipe, gather these ingredients:
- 2 pounds chicken thighs, bone-in and skin-on
- 8 ounces bean thread noodles (long rice)
- 2 inches fresh ginger, julienned
- 3 green onions, chopped
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon Hawaiian sea salt (or regular sea salt)
- 2 cloves garlic, minced
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
Preparing the Chicken
- Heat vegetable oil in a large pot over medium-high heat
- Season chicken thighs with salt and pepper
- Brown chicken pieces for 5-6 minutes per side until golden
- Remove chicken from pot and set aside
Building the Broth
- In the same pot, add minced garlic and julienned ginger
- Sauté for 2-3 minutes until fragrant
- Pour in chicken broth and soy sauce
- Return chicken to the pot
- Bring to a boil, then reduce heat and simmer for 30 minutes
Preparing the Noodles
- While the chicken cooks, soak bean thread noodles in warm water for 15 minutes
- Drain noodles and cut them into manageable lengths (about 6 inches)
- Remove chicken from broth and shred meat, discarding skin and bones
Finishing the Dish
- Add soaked noodles to the simmering broth
- Return shredded chicken to the pot
- Cook for 5-7 minutes until noodles are transparent and tender
- Stir in chopped green onions
- Adjust seasoning with additional salt and pepper if needed
Pro Tips for Perfect Chicken Long Rice Recipe
- Choose chicken thighs over breast meat for more flavor and tenderness
- Don't oversoak the noodles, or they'll become mushy in the final dish
- Fresh ginger is essential - don't substitute powdered ginger
- Keep extra broth handy, as the noodles will absorb liquid as they sit
Equipment For Chicken Long Rice Recipe
- Large pot or Dutch oven
- Sharp knife for cutting noodles
- Tongs for handling chicken
- Measuring cups and spoons
- Large bowl for soaking noodles
Storage and Reheating
Store leftover chicken long rice in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb the broth, so when reheating, add a splash of chicken broth or water to restore the soup-like consistency. Heat gently over medium heat or in the microwave until hot.
Recipe Variations
- Make it gluten-free by using tamari instead of soy sauce
- Add sliced mushrooms for extra umami flavor
- Include spinach or won bok (Chinese cabbage) for added vegetables
- Use leftover rotisserie chicken to save time
- Spice it up with a dash of chili oil or red pepper flakes
Dietary Benefits
This chicken long rice recipe is:
- Rich in protein from the chicken
- Light and easy to digest
- Low in fat when made with chicken breast
- Naturally dairy-free
- Can be made gluten-free with simple substitutions
Serving Suggestions
Serve your chicken long rice hot as:
- A comforting main dish
- Part of a larger Hawaiian feast
- A light lunch or dinner
- Alongside Hawaiian macaroni salad and rice
- With poi or fresh pineapple for authentic Hawaiian flavors
Top Tip
The secret to the best chicken long rice lies in the ginger. Julienne it finely and be generous with the amount - it's this aromatic ingredient that gives the dish its distinctive flavor and warming properties.
Grandma's Magic Touch
You know that special something that makes grandma's cooking taste like pure love? That's exactly what we're bringing to this chicken long rice recipe! My grandmother always said the secret wasn't just in the ingredients – it was in the patience and care you put into each step. She would gently coax the flavors out of the ginger by crushing it slightly with the back of her wooden spoon, letting it slowly release its warmth into the broth. And those glass noodles? She'd always test their texture with her fingers, knowing exactly when they reached that perfect silky smoothness.
What made grandma's version truly special was how she'd let the broth simmer just a bit longer than most recipes suggest, allowing the chicken to become wonderfully tender while the ginger and garlic worked their magic. "Good food needs time to tell its story," she'd say with a smile. Whether you're making this for a family dinner or a cozy night in, channeling that grandma-style patience and love will transform this simple dish into something truly memorable.
FAQ
Long rice, also known as glass noodles or bean thread noodles, is primarily used in Asian soups, stir-fries, and noodle dishes. It's especially popular in Hawaiian and Chinese chicken long rice soup, where the noodles absorb the broth's flavor. These transparent noodles are made from mung bean starch and become soft and clear when cooked, making them perfect for soups, spring rolls, and hot pot dishes.
To enhance chicken and rice flavor, add aromatics like garlic, ginger, and onions. Season with soy sauce, sesame oil, or fish sauce for depth. Fresh herbs such as cilantro, green onions, or Thai basil add brightness. For more flavor, use chicken broth instead of water to cook the rice, and incorporate vegetables like carrots and peas. A dash of white pepper or a squeeze of lime juice at the end adds extra dimension.
Chicken long rice originated from Chinese immigrants who brought the dish to Hawaii in the late 1800s. The dish is a Hawaiian adaptation of Chinese glass noodle soup, combining Chinese long rice (bean thread noodles) with Hawaiian cooking methods and local ingredients. It has become a staple in Hawaiian cuisine, commonly served at luaus and local gatherings.
A typical serving of chicken long rice (1 cup) contains approximately 20-25 grams of carbohydrates, primarily from the long rice noodles. The exact carb content varies depending on the amount of noodles used, as the chicken and broth contribute minimal carbohydrates. Glass noodles are generally higher in carbs than regular rice noodles, but they're naturally gluten-free and low in fat.
How did your Chicken Long Rice Recipe turn out?
This recipe is sure to impress with its perfect balance of tender chicken, aromatic ginger, and silky noodles in a savory broth. If you're a fan of Asian-inspired comfort foods, be sure to try our Salisbury Steak Recipe next – another easy-to-make yet delicious treat!
Did you make this Chicken Long Rice Recipe ? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments.
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Pairing
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Chicken Long Rice Recipe
Equipment
- Large pot or Dutch oven
- Sharp knife for cutting noodles
- Tongs for handling chicken
- Measuring cups and spoons
- Large bowl for soaking noodles
Ingredients
- 2 lbs chicken thighs bone-in and skin-on
- 8 oz bean thread noodles long rice
- 2 inches fresh ginger julienned
- 3 green onions chopped
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon Hawaiian sea salt
- 2 cloves garlic minced
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
Prep Noodles:
- Soak bean thread noodles in warm water for 15 minutes
- Drain and cut into 6-inch lengths
Cook Chicken:
- Heat oil in large pot over medium-high
- Season chicken with salt and pepper
- Brown chicken 5-6 minutes per side
- Remove and set aside
Make Broth:
- Sauté ginger and garlic in same pot, 2-3 minutes
- Add broth and soy sauce
- Return chicken to pot
- Simmer 30 minutes covered
Finish Dish:
- Remove chicken, shred meat
- Discard bones and skin
- Add noodles to broth
- Return shredded chicken
- Cook 5-7 minutes until noodles are tender
- Add green onions
- Season to taste
Notes
- Choose chicken thighs for best flavor
- Don't oversoak noodles
- Fresh ginger is essential
- Add more broth if needed as noodles will absorb liquid
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