There’s something magical about a warm, nourishing bowl of Chicken Long Rice Recipe. It’s the kind of dish that comforts the soul, wrapping you in a hug of gingery goodness and delicate noodles. Whenever I make this dish, I’m instantly transported to family gatherings where the aroma of simmering broth filled the air, and laughter echoed around the table. A staple in many Hawaiian households, Chicken Long Rice is a dish that beautifully blends simplicity with depth of flavor. Whether you’re new to this recipe or looking to perfect your technique, this post will guide you through everything you need to know to make a delicious, satisfying bowl at home.
Table of Contents
What is Chicken Long Rice Recipe?
Despite its name, Chicken Long Rice is more of a soup or noodle dish than a rice-based meal. It consists of tender, shredded chicken, translucent long rice noodles (also known as glass noodles or cellophane noodles), and a fragrant, savory broth infused with fresh ginger and garlic. The dish is light yet deeply flavorful, with a delicate balance of umami and warmth. Commonly enjoyed as a side dish in Hawaiian cuisine, it pairs beautifully with other island favorites like kalua pork and lomi salmon. Many variations exist, with some families adding green onions, mushrooms, or a dash of sesame oil to enhance the flavor profile.
The History and Significance
Chicken Long Rice has its roots in Chinese cuisine, brought to Hawaii by Chinese immigrants who adapted their culinary traditions to local ingredients. Over time, the dish became an integral part of Hawaiian culture, commonly served at luaus and family gatherings. It showcases the melting pot of flavors that define Hawaiian cuisine—blending Chinese influences with local island tastes. While its exact origins remain unclear, its place in Hawaiian homes is undeniable. My family has been making this dish for generations, always serving it as a comforting, go-to meal for cold days or when someone needed a bit of extra warmth and care.
My Family’s Chicken Long Rice Recipe
After years of perfecting our version of this beloved dish, I’m excited to share the recipe that has been passed down in my family. Our twist includes a bit of extra ginger for a brighter flavor and a touch of soy sauce to deepen the umami notes. This recipe is simple yet incredibly rewarding, making it perfect for both beginners and seasoned home cooks.
Ingredients:
- 2 lbs bone-in, skin-on chicken thighs
- 6 cups chicken broth (homemade or low-sodium store-bought)
- 1 thumb-sized piece of fresh ginger, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons soy sauce (plus more to taste)
- 1 tablespoon fish sauce (optional, for extra depth)
- 8 oz long rice (glass noodles)
- 2 green onions, chopped
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
- Water, as needed
Instructions:
- Prepare the Broth: In a large pot, combine the chicken thighs, chicken broth, ginger, and garlic. Bring to a boil, then reduce heat to a gentle simmer. Let cook for about 30–40 minutes, or until the chicken is tender and easily shreds apart.
- Shred the Chicken: Remove the chicken from the pot and let it cool slightly. Discard the skin and bones, then shred the meat into bite-sized pieces.
- Soak the Noodles: While the chicken is cooling, soak the long rice noodles in warm water for about 10 minutes until softened.
- Combine Everything: Return the shredded chicken to the pot and add soy sauce, fish sauce (if using), and salt and pepper to taste. Let simmer for another 10 minutes.
- Cook the Noodles: Drain the soaked noodles and add them to the pot. Cook for about 5 minutes, or until the noodles turn translucent and absorb the broth’s flavors.
- Finishing Touches: Stir in chopped green onions and a drizzle of sesame oil. Adjust seasoning as needed.
- Serve and Enjoy: Ladle the Chicken Long Rice into bowls and serve hot. Enjoy it on its own or alongside other Hawaiian favorites.
Tips and Tricks for the Perfect Chicken Long Rice
- Use Bone-In Chicken: The bones add extra richness to the broth, making it more flavorful.
- Don’t Overcook the Noodles: Glass noodles cook quickly and can turn mushy if left in the broth for too long. Add them towards the end for the best texture.
- Customize the Flavor: Adjust the soy sauce, ginger, and garlic levels to suit your taste. A splash of fish sauce or a squeeze of fresh lime can also add an interesting depth of flavor.
- Make It Ahead: This dish tastes even better the next day as the flavors continue to meld. Simply reheat gently on the stovetop.
Serving Suggestions and Variations
Chicken Long Rice is delicious on its own but can be paired with steamed rice for a heartier meal. For added texture, serve it alongside crunchy pickled vegetables or a simple cucumber salad. You can also customize it by adding mushrooms, bok choy, or even tofu for a vegetarian twist. If you love spice, a dash of chili oil or fresh chili peppers can elevate the dish with a subtle kick.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes! While chicken thighs add more flavor due to their higher fat content, chicken breast works well if you prefer a leaner option. Just be careful not to overcook it, as breast meat can dry out more easily.
Where can I find long rice (glass noodles)?
Most Asian grocery stores carry glass noodles, often labeled as “bean thread noodles” or “cellophane noodles.” They can also be found in the international aisle of many supermarkets or ordered online.
Can I make this dish vegetarian?
Absolutely! Simply replace the chicken with tofu or mushrooms and use vegetable broth instead of chicken broth. Adding a bit of soy sauce and a dash of sesame oil will enhance the umami flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the noodles will continue absorbing liquid, so you may need to add extra broth when reheating.
Can I freeze Chicken Long Rice?
While the broth and chicken freeze well, the noodles tend to become mushy after thawing. If you plan to freeze it, store the broth and chicken separately and add fresh noodles when reheating.
Conclusion
Chicken Long Rice is a dish that embodies comfort, tradition, and simplicity. Whether you’re making it for the first time or revisiting a childhood favorite, this recipe will fill your kitchen with warmth and your bowl with flavor. Give it a try, and don’t forget to share your experience—nothing brings people together quite like a home-cooked meal. Have a favorite twist on this dish? I’d love to hear about it in the comments!
Chicken Long Rice Recipe
Ingredients
- Amount Unit Name Notes
- 2 lbs Chicken thighs Bone-in skin-on for flavor
- 6 cups Chicken broth Homemade or low-sodium
- 1 thumb-sized piece Ginger Thinly sliced
- 4 cloves Garlic Minced
- 2 tbsp Soy sauce Plus more to taste
- 1 tbsp Fish sauce Optional for depth of flavor
- 8 oz Long rice glass noodles Soaked before adding
- 2 stalks Green onions Chopped
- 1 tsp Sesame oil Optional for added flavor
- to taste – Salt & pepper Adjust as needed
- as needed – Water For adjusting broth consistency
Instructions
- Prepare the Broth: In a large pot, combine the chicken thighs, chicken broth, ginger, and garlic. Bring to a boil, then reduce heat to a gentle simmer. Cook for 30–40 minutes until chicken is tender.
- Shred the Chicken: Remove the chicken from the pot, let it cool slightly, then discard the skin and bones. Shred the meat into bite-sized pieces.
- Soak the Noodles: While the chicken is cooling, soak the long rice noodles in warm water for about 10 minutes until softened.
- Combine Ingredients: Return the shredded chicken to the pot and add soy sauce, fish sauce (if using), salt, and pepper to taste. Simmer for another 10 minutes.
- Cook the Noodles: Drain the soaked noodles and add them to the pot. Cook for 5 minutes, or until the noodles turn translucent and absorb the broth’s flavors.
- Final Touches: Stir in chopped green onions and a drizzle of sesame oil. Adjust seasoning as needed.
- Serve & Enjoy: Ladle the Chicken Long Rice into bowls and serve hot.
Notes
- For More Flavor: Use homemade chicken broth or add a splash of fish sauce.
- Make it Vegetarian: Replace the chicken with mushrooms or tofu and use vegetable broth.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently and add extra broth if needed.
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