Chicken Long Rice (Hawaii)
intro
A comforting ginger-kissed Hawaiian local staple, with tender chicken, springy translucent noodles, and savory broth, born from Chinese immigrant cooking traditions on the islands.
Ingredients
Steps
Soak the Long Rice Noodles
Place 100 grams of dry mung bean long rice noodles in a large heatproof bowl, cover with 1 liter of 45°C (113°F) warm tap water, and leave to soak for 15 minutes while prepping remaining ingredients. Once noodles are pliable, drain well and use kitchen shears to cut extra-long strands into 15cm lengths for easier serving.
Sauté the Aromatics
Set a 4-liter heavy-bottomed soup pot over medium heat (160°C/320°F for induction stovetops), add 1 teaspoon of toasted sesame oil, then add sliced ginger, crushed garlic, and the white parts of the sliced green onions. Sauté for 2 minutes, stirring constantly with a wooden spoon, until fragrant but not browned.
Bring the Broth to Boil
Pour 1.5 liters of low-sodium chicken broth and 3 tablespoons of soy sauce into the pot with sautéed aromatics, turn heat to medium-high (190°C/375°F) to bring the broth to a gentle rolling boil. Add the 450 grams of chunked chicken thighs, stir once, then reduce heat to medium-low (120°C/250°F) to maintain a steady, low simmer. Cook uncovered for 10 minutes, using a slotted spoon to skim any grey foam that rises to the broth surface.
Cook the Soaked Noodles
Add the pre-soaked, drained long rice noodles to the simmering pot, stirring gently to separate strands and prevent clumping. Maintain the medium-low simmer and cook for 5 minutes, until noodles are fully translucent and tender with a slight springy bite, not mushy.
Season and Rest the Dish
Stir in 1/2 teaspoon of ground white pepper, then taste the broth and add up to 1 extra teaspoon of soy sauce if needed for salt preference. Turn off stovetop heat, cover the pot, and let the dish rest for 3 minutes to allow flavors to meld together.
Ladle and Top the Bowls
Ladle the hot chicken long rice into 4 wide soup bowls, dividing chicken, noodles, and broth evenly between portions. Top each bowl with a generous sprinkle of the reserved thinly sliced green onion greens, and serve immediately while hot.
Tips
2.Use boneless, skinless chicken thighs instead of chicken breast for the most authentic, juicy result, as chicken breast easily becomes dry and stringy during simmering.
3.If making this dish ahead for a gathering, note that the noodles will absorb broth as they sit; add an extra 120ml (1/2 cup) of chicken broth when gently reheating to restore the original soupy consistency.
OMG this tasted exactly like the chicken long rice I got at a food truck on my last trip to Maui! So easy to throw together on a weeknight, I couldn’t believe it only took 35 minutes total. My whole family went back for seconds, even my super picky 7 year old. 10/10 will be making this every other week for sure!
Wait why did I think Hawaiian food was super complicated to make? This was so easy even I didn’t mess it up, and I burn toast half the time. My roommates are convinced I’m a secret chef now lmao. Only change I made was using leftover rotisserie chicken I had in the fridge because I was too lazy to cook raw chicken, worked like a charm!
Made this for my kid’s school luau lunch today and all the teachers came up to ask where I got the recipe! It was warm, comforting, not too salty, and even the kids who usually turn up their noses at anything with noodles ate every bite. I added a handful of chopped green onions on top for color, looked so pretty in the serving dish.
Really great light but filling recipe! I’ve been looking for more post-workout meals that aren’t just boring chicken and rice, and this hits the spot. I swapped the regular long rice for a lower carb version to fit my macro goals, and it still tasted amazing. Only heads up is it thickens up a lot when you store it as leftovers, so add a splash of chicken broth when you reheat it.
Just finished making this for my husband’s birthday dinner because he’s been craving Hawaiian food ever since our honeymoon, and he said it’s better than the stuff we had at the resort! I was so nervous I’d mess it up since I’m still learning to cook, but the steps were so straightforward I didn’t even have to re-read them. Win for the new wife era 🎉
Super solid base recipe! I added a big spoonful of chili garlic sauce to my bowl because I love a little heat, and it paired so perfectly with the savory ginger broth and tender chicken. My only note is that the noodles cook way faster than you think, so don’t walk away from the pot once you add them or they’ll get mushy.
Made this for our neighborhood block party potluck last weekend and people were begging me for the recipe before I even set the serving spoon down! I was worried it might be too light for our Texas crew that’s used to brisket and chili, but it was the first empty dish on the table. Total game changer.
We did a Hawaiian themed family dinner night last Saturday and made this alongside kalua pork sliders and mac salad, and this long rice was the unexpected star of the show! The broth is so cozy and flavorful, I found myself sipping it straight from the ladle while I was serving. 10/10.
I was worried I wouldn’t be able to make this work since I don’t eat meat, so I swapped the chicken for crispy tofu and used vegetable broth instead of chicken, and it was SO good! I was worried it would lack depth, but the ginger and garlic carried all the flavor. Can’t wait to make it again.
First had chicken long rice at a little diner in Hilo when I was visiting my granddaughter a few years back, and I’ve been chasing that flavor ever since. This recipe is dead on! I’ve already made it three times since I found it last week, it’s perfect for these cooler Florida evenings we’ve been having.
Really tasty recipe! My only feedback is that I thought it could use a little more salt, so I added a splash of soy sauce at the end and that fixed it right up. The kids loved slurping the long noodles, they thought it was so fun to eat. Will definitely be adding this to our weeknight rotation.
Made this over the camp stove on our last camping trip near Rocky Mountain National Park and it was *chef’s kiss*. Warm, filling, didn’t require a ton of fancy ingredients, and warmed us right up after a long day of hiking. We pre-chopped all the aromatics at home and tossed them in a bag so prep at the campsite was zero stress.
As someone who eats some form of noodle soup 4 nights a week, I can confidently say this is going into my permanent soup rotation. The ginger broth is so light but packed with flavor, the chicken is fall-apart tender, and the noodles have the perfect chewy texture. I added a soft boiled egg on top like I do with my ramen and it was insane.
Just finished making this for the first time and wow, I’m so proud of myself! It was so easy to follow the steps, no fancy techniques or weird ingredients required. My roommate walked in and thought I ordered takeout from that fancy Hawaiian spot downtown. Will 100% make again.
Meal prepped this for my work lunches this week and I’m actually excited to eat my lunch every day, which never happens. It holds up really well in the fridge for 4 days, just add that splash of broth when you reheat like other people mentioned and it’s good as new. So much better than my usual sad turkey sandwiches.
Made this for my daughter’s high school graduation luau and it was a huge hit! I tripled the recipe because we had 40 guests, and it was so easy to scale up without losing any flavor. Only reason I’m not giving 5 stars is I wish I’d made more, people were scraping the bottom of the pot! Next time I’ll quadruple it for sure.
It’s been so cold and gray here in Ohio lately, and this soup was exactly what I needed to warm up. It’s like a big hug in a bowl! I curled up with a big bowl of it and watched a movie last night, and it made my whole day better. Comfort food at its finest.
Made this with shirataki noodles to keep it keto, and it was still really tasty! I was worried the konjac noodles would be weird with the ginger broth, but they absorbed the flavor really well. Great low carb option for anyone who’s watching their carbs, just make sure to rinse the noodles really well before adding them.
I’ve been making chicken long rice for my family for over 50 years, and I have to say this recipe is one of the best versions I’ve ever tried. It’s simple, doesn’t overcomplicate things, and lets the ginger and chicken shine just like it should. I shared the recipe with my whole church group, they all loved it too.