Chicken long rice is a Hawaiian side dish of tender shredded chicken and silky glass noodles in a ginger-garlic broth. Despite the name, there is no rice in it. "Long rice" is the local Hawaii name for bean thread noodles, and the dish is a fixture at luaus, baby luaus, graduation parties, and holiday buffets.

This chicken long rice recipe uses bone-in chicken thighs, a simple soy-ginger broth, and a soaking method that keeps the long rice noodles springy instead of gummy. It serves 6 to 8 as a side, takes about 1 hour 10 minutes, and uses one pot. You will also find soupy and drier options, Instant Pot and slow cooker methods, and a clear plan for making it ahead without turning the noodles to mush.

Quick Answer: To make Hawaiian chicken long rice, simmer bone-in chicken thighs in broth with fresh ginger, garlic, and soy sauce for 35 to 40 minutes. Shred the chicken, then add soaked bean thread noodles and simmer 3 to 5 minutes until clear. Finish with green onions. Serves 6 to 8 as a side.

At a glance

• Prep time: 20 minutes
• Cook time: 50 minutes
• Total time: 1 hour 10 minutes
• Yield: 6 to 8 side servings (4 as a main)
• Method: Stovetop, with Instant Pot and slow cooker options
• Flavor: Savory, gingery, mild, not spicy

What Is Chicken Long Rice?

Chicken long rice (also written chicken and long rice) is a Chinese-influenced Hawaiian dish that is generally credited to Chinese immigrants who brought dried bean thread noodles to the islands. Local cooks adapted it with shoyu, ginger, and chicken, and it became part of Hawaii's plate lunch and potluck tradition.

The name confuses a lot of searchers. Some recipe sites treat "long rice" as long-grain rice, which is a different dish entirely. In Hawaii, long rice always means the thin, translucent noodles sold as bean thread, glass, or cellophane noodles. Most are made from mung bean starch, though some brands use other starches such as potato or sweet potato, so check the package.

Why You'll Love This Hawaiian Chicken Long Rice

• Beginner friendly. One pot, no knife skills beyond slicing ginger, and every step has a visual cue.
• Budget friendly. Chicken thighs, a pantry broth, and one package of noodles feed a crowd.
• Family friendly. The flavor is mild and comforting, so kids and picky eaters usually take to it.
• Party ready. It scales up easily and holds well in a chafing dish with a little extra broth.
• Lighter than it looks. Removing the skin and skimming the fat leaves a clean broth and a modest calorie count per serving.
• Meal prep smart. The broth and chicken keep for days, and you add fresh noodles when you are ready to serve.

Ingredients for Chicken Long Rice

For the broth and chicken

• 2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
• 8 cups low-sodium chicken broth
• 1 piece fresh ginger, about 3 inches, peeled and sliced into coins
• 4 cloves garlic, smashed
• 3 tablespoons soy sauce (shoyu), plus more to taste
• 1 teaspoon sugar

For the noodles and finish

• 8 ounces long rice noodles (bean thread noodles), usually two 4-ounce bundles
• 6 dried shiitake mushrooms, soaked in hot water for 20 minutes (optional)
• 4 green onions, thinly sliced
• Kosher salt or Hawaiian sea salt, to taste
• 1 teaspoon toasted sesame oil and a pinch of white pepper (optional)

Ingredient Notes From the Kitchen

Chicken thighs. Bone-in, skin-on thighs are the best choice because the bones and skin give the broth body, and thighs stay juicy through a long simmer. Chicken breast dries out and gives a thinner broth.

Soy sauce. In Hawaii, shoyu brands like Aloha and Kikkoman are the standard. If your broth is regular sodium, start with 2 tablespoons and add more at the end.

Long rice noodles. The package may say bean thread, glass noodles, cellophane noodles, mung bean vermicelli, or Chinese vermicelli. Avoid anything labeled rice vermicelli or rice sticks, which turn soft and opaque. Eight ounces sounds like a lot for 8 cups of broth, but dry noodles absorb liquid quickly, and that amount gives you a lightly brothy result. [Add your test note: noodle brand used and how much broth remained after 5 minutes.]

Ginger. Use fresh ginger root, never ground ginger. Scrape off the peel with the edge of a spoon to save more of the flesh.

Ingredient Substitutions

Dietary swaps: For gluten-free, use tamari and confirm the noodle label. For dairy-free, no change is needed. For low-sodium, use unsalted broth and season at the end. For a vegetarian long rice, use vegetable broth, extra shiitake, firm tofu, and carrots.

Equipment

• Large pot or Dutch oven (5 to 6 quarts)
• Kitchen shears for cutting the noodles
• Large bowl for soaking
• Fine-mesh strainer or skimmer
• Two forks for shredding
• Instant-read thermometer
• Optional: Instant Pot or slow cooker for the hands-off versions

How to Make Chicken Long Rice, Step by Step

Step 1: Simmer the chicken in ginger broth (35 to 40 minutes)

Add the chicken, broth, ginger coins, garlic, soy sauce, and sugar to the pot. Bring to a boil over medium-high heat, then drop to a low simmer. Skim the gray foam that rises in the first 10 minutes. Partially cover and simmer 35 to 40 minutes. Chicken is safe at 165°F, according to the USDA safe minimum internal temperature chart, but thighs shred best well past that, when the meat pulls away from the bone with no resistance.

Step 2: Soak the noodles and mushrooms (while the chicken simmers)

Put the dried noodles in a large bowl and cover with warm tap water. Soak 10 to 15 minutes, or 20 to 30 minutes in cold water, until pliable and mostly clear. Soak the shiitake in hot water for 20 minutes, then squeeze dry, slice the caps, and discard the stems. Keep a few tablespoons of the mushroom liquid, leaving the gritty bottom behind.

Step 3: Cut the noodles

Drain the noodles and cut them into 4- to 6-inch lengths with kitchen shears. Uncut noodles tangle into one long mass and are hard to serve.

Step 4: Shred the chicken

Move the chicken to a cutting board and cool 10 minutes. Discard the skin and bones, then shred the meat with two forks into bite-size pieces.

Step 5: Clean up the broth

Skim the visible fat from the surface. Remove the ginger coins and garlic, or strain the broth through a fine-mesh strainer if you want a very clear soup. Return the broth to the pot.

Step 6: Add the chicken, mushrooms, and noodles

Return the shredded chicken to the pot with the sliced mushrooms and a few tablespoons of mushroom liquid. Bring to a gentle simmer, add the noodles, and cook 3 to 5 minutes, stirring, until the noodles are clear, tender, and still slightly springy.

Step 7: Season and serve

Taste, then add soy sauce or salt a little at a time. Stir in the green onions, and sesame oil or white pepper if using. Serve right away. [Add your test note: how much salt and soy sauce the finished pot needed.]

Soupy or Dry? Choose Your Style

Home cooks in Hawaii disagree on this, and both styles are traditional.

• Soupy: Add 2 extra cups of hot broth at the end. This is the better choice when you serve it in bowls with steamed rice on the side.
• Drier and noodle-forward: Simmer the noodles 5 minutes, then drain off about 1 cup of broth before serving. Noodles stay on the fork, which is easier on a paper plate at a party.

The recipe above gives you a lightly brothy middle ground. Because the noodles keep absorbing liquid, even a soupy pot will tighten as it sits.

Cooking Tips for Better Chicken Long Rice

1. Soak before simmering. Soaked noodles need only a few minutes in the pot. Dry noodles added straight to the broth drink it all and cook unevenly.
2. Season last. The broth concentrates a little and the noodles pull in salt, so salting early risks an oversalted pot.
3. Set a timer for the noodles. Five minutes is the ceiling. Pull them at 3 to 4 minutes if you like a springy bite.
4. Keep hot broth nearby. A cup or two of simmering broth rescues a pot that has gone thick.
5. Skim twice. Skim the foam early, then skim fat after shredding. A clean surface means a lighter, clearer soup.
6. Do not boil hard. A vigorous boil clouds the broth and toughens the chicken.
7. Use shears, not a knife. Soaked bean thread noodles slide under a blade. Shears are faster and safer.

Common Mistakes and How to Fix Them

Mushy noodles. The noodles soaked too long or simmered too hard. Soak only until pliable and cook no more than 5 minutes. Next time, add them to the pot last.

Noodles absorbed all the broth. Add hot broth or water a half cup at a time. This also happens to leftovers.

Clumpy, sticky noodles. They were not cut or stirred after soaking. Cut them short and stir gently as they go in.

Bland broth. Add a splash of soy sauce, a few tablespoons of mushroom soaking liquid, or a pinch of salt. For a bigger fix, add a smashed ginger coin and simmer 5 more minutes.

Salty broth. Dilute with unsalted broth or water. Using low-sodium broth and seasoning at the end prevents this.

Greasy broth. Skin-on thighs release fat. Skim well, or chill the broth briefly so the fat rises and lifts off.

Rubbery chicken. It was boiled hard or pulled too soon. Simmer gently until it falls off the bone.

Chicken Long Rice Variations

• Instant Pot version: Pressure cook the chicken, broth, ginger, garlic, soy sauce, and sugar on high for 10 minutes with a 10 to 12 minute natural release. Shred the chicken, switch to sauté mode, and simmer the soaked noodles 3 to 5 minutes. [Add your test note: confirm the pressure time with your model.]
• Slow cooker version: Cook the chicken and broth on low for 6 to 7 hours or high for 3 to 4 hours. Shred, then add the soaked noodles on high for 15 to 20 minutes.
• Rotisserie shortcut: Simmer the carcass and skin in 6 cups of broth with ginger and garlic for 30 minutes, strain, then add shredded meat and noodles. It is a good use for rotisserie chicken leftovers.
• Local-style add-ins: Sliced carrots, bok choy, kale, or watercress added in the last 2 minutes.
• Lemongrass version: One crushed, halved stalk simmered with the chicken adds a bright note.
• Spicy version: Chili oil or fresh chili at the table.
• Light version: Skinless thighs or chicken breast, skimmed broth, and extra vegetables. For more ideas, see these healthy dinner recipes and healthy Asian recipes.

What to Serve With Chicken Long Rice

Hawaiian chicken long rice is traditionally a side dish, and it balances rich, salty, smoky foods.

• Kalua pork, lau lau, and lomi-lomi salmon
• Steamed white rice (many locals eat it with extra rice, especially the soupy style)
• Hawaiian macaroni salad
• Teriyaki chicken or mochiko chicken

For a lighter dinner, serve it in bowls with rice and a cucumber salad. At a holiday table, it works beside a glazed ham from our ham recipes and easy candied yams. For a casual gathering, pair it with easy cream peas or hearty hominy recipes. If you are hosting a larger party, our fondue party ideas show how to build a relaxed shared-table menu. For something sweet afterward, keep it light and tropical, or browse our cake recipes.

Serving for a Crowd

Keep the soup in a chafing dish or covered slow cooker on warm, and add hot broth as it thickens.

How to Store Chicken Long Rice

Cool leftovers within 2 hours of cooking and refrigerate them in shallow, airtight containers. The USDA says cooked leftovers keep 3 to 4 days in the refrigerator and should be reheated to 165°F, with soups brought to a rolling boil. See the USDA leftovers and food safety guidance.

Leftover noodles keep soaking up broth, so the soup will look thick the next day. That is normal.

How to Reheat Chicken Long Rice

• Stovetop (best): Add a splash of broth or water, cover, and heat over medium-low, stirring gently, until it reaches a rolling simmer and 165°F.
• Microwave: Add 2 to 3 tablespoons of liquid, cover, and heat in 60-second bursts, stirring each time.

Can You Freeze Chicken Long Rice?

You can, but freezing the finished soup softens the noodles. For the best texture, freeze the broth and shredded chicken together, then add freshly soaked noodles when you reheat. Frozen this way, it keeps its best quality for 2 to 3 months. Thaw overnight in the refrigerator.

Make-Ahead Chicken Long Rice

1. Up to 2 days ahead, cook the chicken, shred it, strain the broth, and refrigerate both together.
2. On serving day, bring the broth to a simmer and add the chicken.
3. Soak the noodles, cut them, and simmer 3 to 5 minutes.
4. Finish with green onions.

Ready in about 15 minutes, with the texture of a fresh batch.

Chicken Long Rice Nutrition (Estimate)

Based on 8 servings of about 1 1/2 cups, with skin removed and fat skimmed:

These are estimates and vary with broth, soy sauce, and how much fat you skim. Run your own ingredients through a nutrition calculator if you need exact figures. Sodium is the main variable, so low-sodium broth and tamari make a real difference.

Chicken Long Rice Recipe Card

Hawaiian Chicken Long Rice

Shredded chicken and silky long rice noodles in a gingery shoyu broth.

• Prep: 20 minutes
• Cook: 50 minutes
• Total: 1 hour 10 minutes
• Yield: 6 to 8 side servings
• Course: Side dish or soup
• Cuisine: Hawaiian

Ingredients

• 2 pounds bone-in, skin-on chicken thighs
• 8 cups low-sodium chicken broth
• 3-inch piece fresh ginger, sliced
• 4 cloves garlic, smashed
• 3 tablespoons soy sauce
• 1 teaspoon sugar
• 8 ounces long rice (bean thread) noodles
• 6 dried shiitake mushrooms, soaked (optional)
• 4 green onions, sliced
• Salt, sesame oil, and white pepper to taste

Instructions

1. Combine chicken, broth, ginger, garlic, soy sauce, and sugar. Bring to a boil, reduce to a simmer, and skim the foam.
2. Simmer partially covered 35 to 40 minutes until the chicken is tender.
3. Soak noodles in warm water 10 to 15 minutes. Soak mushrooms in hot water 20 minutes.
4. Drain and cut noodles into 4- to 6-inch pieces. Slice mushrooms.
5. Remove chicken, discard skin and bones, and shred the meat.
6. Skim fat and remove ginger and garlic. Return chicken to the broth with mushrooms.
7. Add noodles and simmer 3 to 5 minutes until clear and tender.
8. Season, stir in green onions, and serve at once.

Notes: Add 2 cups hot broth for a soupy version. Freeze the broth and chicken without the noodles. Reheat leftovers to 165°F.

Frequently Asked Questions

What is chicken long rice made of?

Chicken long rice is made of shredded chicken, bean thread noodles, chicken broth, ginger, garlic, soy sauce, and green onions. It contains no rice.

Why is it called long rice if there is no rice?

Hawaii locals named the noodles "long rice" because the long, thin, translucent strands resemble rice. The name stuck even though the noodles are made from bean starch.

What are long rice noodles?

Long rice noodles are dried bean thread noodles, also sold as glass noodles or cellophane noodles. Most are made from mung bean starch.

Is long rice the same as rice noodles?

No. Rice noodles are made from rice flour and cook up white and soft. Long rice turns clear and springy.

Can I use chicken breast?

Yes, but thighs give better flavor and stay juicier. If you use breast, poach it gently to 165°F and shred it.

How long do you soak long rice noodles?

Soak them 10 to 15 minutes in warm water or 20 to 30 minutes in cold water, until pliable.

How do you keep long rice from getting mushy?

Soak only until pliable, add the noodles last, and simmer no more than 5 minutes. Serve promptly.

Should chicken long rice be soupy or dry?

Both are traditional. Soupy suits bowls and rice, while a drier style is easier to eat from a plate.

Can I make it ahead?

Yes. Make the broth and chicken up to 2 days ahead, then add freshly soaked noodles right before serving.

How long does it keep in the fridge?

Up to 3 to 4 days in airtight containers, per USDA guidance.

Can you freeze chicken long rice?

You can, but the noodles soften. Freeze the broth and chicken separately from noodles for best results.

Is chicken long rice gluten-free?

It can be. Bean thread noodles are usually gluten-free, but use tamari and read the package label.

What can I use instead of long rice noodles?

Sweet potato noodles are the closest, though chewier. Rice vermicelli works but is softer.

Is chicken long rice healthy?

It is a moderate-calorie, protein-rich dish, especially with skinless chicken, skimmed broth, and low-sodium seasoning.

Where can I buy long rice noodles?

Look in the Asian aisle of most large supermarkets, at Asian grocery stores, or online.

Final Thoughts

A good chicken long rice recipe comes down to a gingery broth, thighs simmered until they fall off the bone, and noodles pulled at the right moment. Soak first, season last, and keep extra broth on hand. If you make it, leave a rating and tell us whether you went soupy or dry. For more dinner ideas, browse our chicken recipes and easy chicken breast recipes, or try a cozy bean soup, white bean soup, ham and bean soup, or easy onion soup.