Chicken Long Rice is a Hawaiian noodle dish made from vermicelli noodles, chicken thighs, fresh ginger, and green onions. It’s comforting and clean, a go-to side dish or simple entree.
Cozy and comfy, this soupy noodle dish is a Hawaiian treat.
What Is Chicken Long Rice?
You know chicken noodle soup? Think of chicken long rice as the Hawaii version of chicken noodle soup, but with less soup and more noodles.
In place of pasta, we use vermicelli (bean thread) noodles. Our seasonings lean more Asian with lots of fresh ginger (so good for you) and green onions. The broth is a clear chicken broth. It’s a clean and simple dish.
Chicken long rice from Helena’s Hawaiian Food (Oahu)
How Do You Eat Chicken Long Rice?
Chicken long rice is typically served as a side dish for a traditional Hawaiian meal (like at Helena’s Hawaiian Food, pictured above). Or you can eat a larger portion as a full meal (I do this pretty often 🙂 ).
In Hawaii, you can find chicken long rice Hawaiian restaurants, and even many school cafeterias (I’d go back for double servings on those school days). And when you’re under the weather, nothing makes you feel better like homemade chicken long rice.
Why Make Chicken Long Rice?
It’s easy (one pot meal) and very delicious.
This recipe is very open to adjustments. Want more chicken? Add more chicken. Want it more ginger-y? Add more ginger. Traditionally, there isn’t much broth (the bean thread noodles soak it all up), and the dish is served in shallow bowls. But some people like it more soupy, so feel free to add more broth.
Here’s a step-by-step look at making chicken long rice!
Fyi, I’ve included affiliate links below. I may earn a small commission (at no cost to you), if you purchase through the links.
First you soak the noodles in water for 15-minutes. Then you drain and set them aside.
You’ll need vermicelli noodles. These are also known as “bean thread” or “cellophane” noodles. Here’s the brand that we use at home – it’s a lot cheaper if you can find it at an Asian supermarket. Or if you’re in Hawaii, most local markets should carry these noodles (I usually get them from Longs Drugs or Foodland).
Chicken and Ginger
Next, pat dry the chicken thighs. Season both sides with salt. Turn the stove to medium-high heat. And brown both sides (about 1 minute each side) in a deep saucepan.
Add in the sliced ginger, followed by the chicken broth. Bring to a boil, put a lid on the pan. Bring it down to medium-low heat and let simmer for 15-minutes until the chicken thighs are cooked through.
Remove the chicken thighs and set aside on a cutting board to let cool. Once it’s cool enough to handle, shred the chicken (about 1/4″ thick pieces) and set aside.
Bring the broth back up to a boil, add in the drained vermicelli noodles. Cook for a minute (these noodles cook fast), the noodles should soak up most of the broth.
Then add back the shredded chicken, followed by the chopped green onions.
Give everything a stir and cook 3-5 more minutes until everything looks good and tasty!
There should be enough broth so that the noodles are wet, but not a drink-with-spoon soup. Season with salt and pepper (sometimes we also add a bit of shoyu/soy sauce).
Time To Eat
Spoon into bowls and eat! If you’re feeling ambitious, make (or buy) the traditional side dishes that go with chicken long rice. Think lomi lomi salmon, lau lau, kalua pork, luau stew. Don’t forget the poi (though you’re probably better off purchasing that from Helena’s Hawaiian Food or Yama’s Fish Market). Real onolicious ^_^
- 1 pound chicken thighs
- 1 4-inch piece of ginger, thinly sliced
- 6 cups chicken broth
- 2 bundles (1.32oz each) vermicelli noodles
- 4 stalks green onions, chopped
- Put the vermicelli noodles in a bowl and cover with water. Let soak for 15 minutes. Drain water and set aside.
- Season the chicken thighs with salt. In a deep saucepan, brown both sides on medium-high heat (about a minute on each side).
- Add the sliced ginger to the pan. Add the chicken broth to the pan. Let simmer for 15 minutes until the chicken thighs are cooked through.
- Remove the chicken thighs from the pan. Let cool and shred into 1/4-inch pieces.
- Bright the broth back up to a boil. Add in the drained vermicelli noodles. Cook for a minute.
- Add back the shredded chicken thighs. Add in the chopped green onions. Cook for 3-5 more minutes until everything is cooked through.
- Then spoon out into bowls. Serve and eat!
I linked to the specific brand of bean thread noodles we use at home. You can find it online, though it's a lot cheaper if you get it from an Asian supermarket. If you're in Hawaii, you can also find bean thread at most local supermarkets.