Chicken Long Rice is my love letter to cozy, flavorful meals that don’t take all day to make. I first tasted this delicious Hawaiian gem at a tiny beachside eatery in Oahu, with the sun dipping low and the air thick with salt and plumeria. One slurp of that warm, gingery broth with those slippery, chewy noodles, and I was done for. Back in my cramped Portland kitchen, I’ve tweaked my own Chicken Long Rice recipe to perfection, and it’s now a weeknight staple. Here’s why you need to try this delicious Chicken Long Rice today—it’s not just another noodle soup, trust me.
What Is Chicken Long Rice, Anyway?
Let’s clear up the confusion: Chicken Long Rice has no rice (I know, I was thrown too). This delicious Hawaiian comfort food, with Chinese roots, features glassy cellophane noodles (made from mung bean starch) swimming in a fragrant chicken broth spiked with ginger, garlic, and green onions. It’s light yet satisfying, with tender shredded chicken and a slurp-worthy texture that’s pure magic. Chicken Long Rice feels like it’s been simmered for hours, but—spoiler—it’s ready in about 30 minutes, perfect for busy nights. I learned this dish from a friend’s auntie in Honolulu, who swore by fresh ginger and a splash of fish sauce (don’t tell her I spilled her secret).
Here are three reasons why delicious Chicken Long Rice deserves a spot on your dinner table tonight.
Reason 1: Chicken Long Rice Recipe Is Comfort Food That Won’t Weigh You Down
Sometimes comfort food feels like a brick in your stomach. Not this delicious Chicken Long Rice. It’s like a warm hug—cozy but light enough to keep you moving. The clear broth is fragrant with ginger, waking up your senses without overwhelming them. The cellophane noodles are chewy and soak up all that savory goodness, while the chicken adds just enough heartiness. I made Chicken Long Rice last winter when Jamie, my partner, was under the weather. He’s gluten-free, so I swapped soy sauce for tamari (worked like a charm). We curled up with steaming bowls, and it was pure nourishment. If you love light soups, try my gluten-free chicken noodle soup for another cozy vibe.
Quick Tip: No cellophane noodles? Rice vermicelli works in a pinch—I’ve tried it, and it’s still delicious, though softer. Just don’t tell any Hawaiian aunties.
Reason 2: Chicken Long Rice Is Stupidly Easy (Yes, Even for Beginners)
I’m all about recipes that don’t need fancy skills or a million dishes. Delicious Chicken Long Rice is a showstopper that’s secretly simple, fitting right into my 30-minute meals collection. You simmer chicken for a quick broth, toss in aromatics, and add noodles at the end. Done in 30 minutes—perfect when you’re starving but dreading cleanup. My first attempt had me nervous (I’ve had disasters—looking at you, Great Dumpling Incident of 2020). But Chicken Long Rice is forgiving. Forgot to soak the noodles? Let them sit longer in the broth. Too much garlic? (Is that even possible?) It’s still amazing. Taste as you go—maybe add a splash of fish sauce. For more quick chicken ideas, check out my easy chicken dishes for dinner.
Troubleshooting Hack: Cloudy broth? You might’ve boiled the chicken too hard. Keep it at a gentle simmer next time for that crystal-clear look. Honestly, it’ll taste great either way.
Reason 3: Chicken Long Rice Takes You to the Islands
Delicious Chicken Long Rice is a flavor-packed mini-vacation to Hawaii. The ginger brings a warm, spicy kick, the garlic (doubled, because life’s too short for bland food) adds depth, and green onions give a fresh crunch. It’s savory, umami, and just a touch sweet. I served Chicken Long Rice at a summer potluck, and friends couldn’t stop asking, “What is this?” It’s special without being fussy, perfect for sharing. For more island-inspired dishes, try my grilled salmon with quinoa salad. Chicken Long Rice brings Hawaiian vibes to your table—no luau required.
Personal Touch: I add a squeeze of lime for brightness—my Mexican heritage sneaking in. Try it and share your twist in the comments!
How to Make Delicious Chicken Long Rice (Recipe)
Ready for delicious Chicken Long Rice? Here’s my go-to recipe, perfected after a few, ahem, learning moments. Serves 4 (or 2 if you’re starving).
Ingredients
- 8 oz cellophane noodles (mung bean noodles)
- 1 lb boneless, skinless chicken thighs (breasts work, but thighs are juicier)
- 6 cups low-sodium chicken broth
- 2-inch piece fresh ginger, peeled and sliced into thin coins
- 4 cloves garlic, minced (or more, you rebel)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp fish sauce (optional but recommended)
- 3 green onions, sliced (white and green parts separated)
- Salt and pepper to taste
- Optional: lime wedges, chili flakes, or fresh cilantro for serving
Instructions
Prep the Noodles
- Soak the cellophane noodles in warm water for 10-15 minutes until soft. Drain and set aside. (I’ve skipped this step and survived—just takes longer.)
Cook the Chicken
- In a large pot, bring the chicken broth to a simmer. Add chicken thighs, ginger, garlic, and white parts of green onions. Simmer gently for 15-20 minutes until chicken is cooked.
- Remove chicken, shred with two forks, and set aside. (Time-saver: use rotisserie chicken and simmer broth with aromatics for 10 minutes.)
Build the Soup
- Add soy sauce and fish sauce to the broth. Taste and adjust with salt or pepper. Need more punch? Add a bit more soy.
- Add noodles and cook 3-5 minutes until tender but chewy. Stir in shredded chicken and green onion tops.
Serve It Up
- Ladle into bowls, garnish with green onions, and add lime wedges or chili flakes for a kick. Your kitchen will smell like paradise.
Time-Saving Trick: For meal prep, make the broth and chicken ahead. Store separately, then reheat with noodles. More prep ideas? See my dump-and-go slow cooker recipes.
Why Delicious Chicken Long Rice Will Be Your New Favorite
Chicken Long Rice just works—quick for weeknights, special for guests, and easy to tweak. It’s also perfect for using up that lonely ginger knob in your fridge (we’ve all got one, right?). I’ve made delicious Chicken Long Rice a dozen times this year, and it’s always a little gift to myself. Craving more bold flavors? Try my hot honey feta chicken for another easy win.
Grab some cellophane noodles and give Chicken Long Rice a whirl. Got a recipe twist or kitchen fail to share? Drop it in the comments—I’m all ears. Happy cooking, friends!
Chicken Long Rice Recipe
Ingredients
Method
- Prep the Noodles: Soak the cellophane noodles in warm water for 10-15 minutes until soft. Drain and set aside. (I’ve forgotten this step before—don’t worry, just give them a bit longer in the broth if needed.)
- Cook the Chicken: In a large pot, bring the chicken broth to a simmer over medium heat. Add chicken thighs, ginger, garlic, and white parts of green onions. Simmer gently for 15-20 minutes until the chicken is cooked through.
- Shred the Chicken: Remove the chicken and shred it with two forks. Set aside. (Pro tip: Short on time? Use pre-cooked rotisserie chicken and simmer the broth with aromatics for 10 minutes.)
- Build the Soup: Add soy sauce and fish sauce to the broth. Taste and adjust with salt or pepper. If it needs more punch, add a splash more soy or fish sauce.
- Add Noodles and Chicken: Add the soaked noodles to the broth and cook for 3-5 minutes until tender but chewy. Stir in the shredded chicken and green onion tops.
- Serve: Ladle into bowls, garnish with extra green onions, and serve with lime wedges or a sprinkle of chili flakes for a kick. Enjoy the tropical vibes!
Notes
FAQs
What to put in chicken long rice?
Chicken Long Rice is a traditional Hawaiian dish that combines several key ingredients
Chicken: breasts are commonly used or Boneless, skinless chicken thighs.
Long Rice Noodles: Also known as bean thread or cellophane noodles, these are made from mung bean flour and provide a unique texture.
Broth: A clear chicken broth seasoned with ginger, garlic, soy sauce, and sometimes sesame oil.
Aromatics: Fresh ginger and green onions (scallions) are essential for authentic flavor.
These ingredients come together to create a comforting, soupy noodle dish that is both hearty and soothing
Why is it called chicken long rice?
The name “Chicken Long Rice” can be misleading, as it doesn’t contain traditional rice. The term “long rice” refers to the long, translucent bean thread noodles used in the dish. These noodles are made from mung bean starch and are also known as cellophane or glass noodles. The dish combines tender chicken with these unique noodles in a flavorful broth, making it a staple in Hawaiian cuisine.
Can I cook rice with raw chicken?
Cooking raw chicken directly with rice is not recommended due to food safety concerns. Raw chicken should be cooked thoroughly to an internal temperature of 165°F (74°C) to eliminate harmful bacteria. If you’re referring to a dish like Chicken Long Rice, the chicken is typically cooked separately in broth until fully cooked, then shredded and added to the noodles. This method ensures that the chicken is safely prepared and the flavors are well-developed.
Is chicken long rice soup?
Yes, Chicken Long Rice is considered a type of soup. It features a flavorful, clear broth filled with tender chicken pieces and long rice noodles. The dish is often enjoyed as a comforting meal, especially in Hawaiian households, and is sometimes served at luaus and other gatherings.
