Chicken Long Rice Recipe: 5 Steps to Amazing Flavor!

Taste the comforting warmth of this amazing chicken long rice recipe! This dish wraps you in a hug of savory broth, tender shredded chicken, and delightful slippery noodles. It is a beloved staple in Hawaiian cuisine. Many people think “rice” means grains, but here is a fun fact: this recipe uses cellophane noodles, also called glass noodles or bean thread noodles. These clear noodles soak up the flavorful broth beautifully.

This chicken long rice recipe is special because it delivers incredible taste with simple steps. You do not need complex techniques or rare ingredients. It is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. Families love it; the mild, savory flavors appeal to both kids and adults. Compared to our popular One-Pan Lemon Herb Roasted Chicken, this dish offers a completely different flavor profile – a taste of Hawaiian comfort food that is light yet deeply satisfying. We know you will be excited to make this simple, delicious meal. Get ready to add a new favorite to your rotation!

Why You’ll Love This Recipe

Simple Ingredients: You can find everything needed for this chicken long rice recipe at most supermarkets. No specialty stores are required.
Easy Preparation: The steps are straightforward. Even beginner cooks can achieve great results following this guide.
Quick Cooking Time: From start to finish, this dish comes together relatively quickly, making it ideal for weeknight dinners.
Comforting Flavors: The combination of rich chicken broth, ginger, garlic, and tender chicken is pure comfort food.
Unique Texture: The slippery cellophane noodles offer a fun and satisfying texture different from traditional pasta or rice dishes.
Family-Friendly: Its mild yet savory taste profile is generally loved by all ages.
Versatile: You can adjust ingredients like ginger or add extras like mushrooms or green onions easily.
Healthy Option: It is a relatively light dish, packed with protein from the chicken and flavor from the broth and aromatics.

Ingredients

Here is what you need to gather for this fantastic chicken long rice recipe:

Chicken: 1.5 lbs boneless, skinless chicken thighs (about 4-5 thighs). Thighs provide more flavor and stay moist.
Chicken Broth: 8 cups low-sodium chicken broth. Use good quality broth for the best flavor base.
Cellophane Noodles: 4 oz (about 2 bundles) cellophane noodles (bean thread or glass noodles). Find these in the Asian foods aisle.
Ginger: 2-inch piece fresh ginger, peeled and thinly sliced. Fresh ginger is key for authentic flavor.
Garlic: 4 cloves garlic, peeled and smashed. Smashing releases more flavor into the broth.
Onion: 1 medium yellow onion, peeled and quartered.
Soy Sauce: 3 tablespoons low-sodium soy sauce (or tamari for gluten-free). Adjust to your taste preference.
Water: 2 cups water (for simmering chicken initially, if needed, and soaking noodles).
Green Onions: 1/2 cup thinly sliced green onions (scallions), for garnish and flavor. Use both green and white parts.
Sesame Oil (Optional): 1 teaspoon toasted sesame oil, for finishing. Adds a nice nutty aroma.
Salt: To taste. Use cautiously, as broth and soy sauce contain salt.
Black Pepper: Freshly ground black pepper, to taste.

Ingredient Preparation Notes:

Ensure chicken thighs are trimmed of excess fat.
Soak cellophane noodles according to package directions before adding them to the pot. Usually, this involves soaking in warm water for about 15-20 minutes until pliable. Do not skip this; adding dry noodles directly can make them gummy.

Step-by-Step Instructions

Follow these simple steps to create your delicious chicken long rice:

Step 1: Prepare the Broth and Cook the Chicken

Place the chicken thighs, quartered onion, smashed garlic cloves, and sliced ginger into a large pot or Dutch oven.
Pour in the 8 cups of low-sodium chicken broth. If the chicken is not fully submerged, add up to 2 cups of water.
Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently.
Cook for 20-25 minutes, or until the chicken thighs are cooked through and tender. The internal temperature should reach 165°F (74°C). Avoid boiling rapidly, as simmering keeps the chicken tender.

Step 2: Prepare the Noodles

While the chicken simmers, prepare the cellophane noodles. Place the dry noodles in a large bowl.
Cover the noodles completely with warm (not boiling) water.
Let them soak for 15-20 minutes, or according to the time specified on your noodle package, until they become soft, pliable, and translucent.
Once soaked, drain the noodles thoroughly using a colander. Using kitchen shears, cut the noodles into shorter, more manageable lengths (around 4-6 inches). This makes serving and eating much easier. Set the drained, cut noodles aside.

Step 3: Shred the Chicken and Strain the Broth

Once the chicken is cooked, carefully remove the chicken thighs from the pot using tongs and place them on a clean cutting board or in a bowl. Let them cool slightly until safe to handle.
Strain the broth through a fine-mesh sieve into a large clean bowl or another pot. Discard the cooked onion, garlic, and ginger solids. This step ensures a clear, smooth broth for your chicken long rice recipe.
Return the strained, flavorful broth to the original cooking pot.

Step 4: Shred the Chicken

Using two forks, shred the slightly cooled chicken thighs into bite-sized pieces. Alternatively, you can chop the chicken if preferred. Discard any remaining fat or gristle.

Step 5: Combine and Simmer

Add the shredded chicken back into the pot with the strained broth.
Stir in the 3 tablespoons of low-sodium soy sauce.
Bring the broth back to a gentle simmer over medium heat.
Add the soaked and drained cellophane noodles to the pot. Stir gently to combine.
Let the mixture simmer for another 5-10 minutes. This allows the noodles to absorb the broth’s flavor and heat through completely. The noodles should be tender but not mushy.

Step 6: Final Seasoning and Serving

Taste the chicken long rice. Adjust seasoning if necessary, adding more soy sauce for saltiness/umami or a pinch of salt and freshly ground black pepper to your preference.
Turn off the heat. If using, stir in the optional 1 teaspoon of toasted sesame oil for extra aroma.
Ladle the hot chicken long rice into serving bowls.
Garnish generously with freshly sliced green onions right before serving.

Serving Suggestions

Chicken long rice is wonderful on its own, but here are some ideas to complete the meal:

Simple Green Salad: A light salad with a vinaigrette dressing provides a fresh contrast.
Poi: For a truly traditional Hawaiian meal, serve alongside poi (if available and desired).
Lomi-Lomi Salmon: This classic Hawaiian side salad made with salted salmon, tomatoes, and onions pairs beautifully.
Kalua Pig: Serve smaller portions alongside Kalua pig and rice for a luau-style plate.
Steamed Rice: While the dish contains noodles, some enjoy having a small side of plain white rice.
Pineapple Slices: Fresh pineapple offers a sweet and tangy counterpoint to the savory broth.
Extra Garnishes: Offer small bowls of additional sliced green onions, a drizzle of chili oil for heat, or fried garlic bits for extra texture.

FAQs (Frequently Asked Questions)

Q: What are cellophane noodles? Can I substitute other noodles?
A: Cellophane noodles (also called glass noodles, bean thread noodles, or tang hoon) are clear noodles made from starch, typically mung bean, potato, or tapioca starch. They become soft and slippery when cooked. While cellophane noodles are traditional for chicken long rice, you could experiment with thin rice vermicelli if needed, but the texture and absorption will be different. Avoid wheat-based pasta.

Q: Can I use chicken breast instead of thighs?
A: Yes, you can use boneless, skinless chicken breast. However, chicken thighs are recommended because they remain more tender and flavorful during simmering. If using breast, be careful not to overcook it, as it can become dry. Simmer just until cooked through (165°F or 74°C), likely around 15-20 minutes.

Q: How do I make this recipe gluten-free?
A: This recipe is easily made gluten-free. Ensure your cellophane noodles are purely starch-based (most are). The main substitution needed is soy sauce; use a certified gluten-free tamari or coconut aminos instead. Always double-check your chicken broth label to confirm it is gluten-free.

Q: Can I make chicken long rice in an Instant Pot?
A: Yes, making chicken long rice Instant Pot style is easy! Pressure cook the chicken, onion, ginger, and garlic in broth (High pressure, 10-12 min, 10 min natural release). Remove and shred the chicken; strain the broth. Return both to the pot. Use ‘Sauté’ mode to add the soaked and drained noodles and soy sauce, simmering for just 2-3 minutes until heated through. Season and serve. It’s a faster way to cook the chicken!

Q: Can I add vegetables to this dish?
A: Absolutely. While traditional chicken long rice is simple, you can add vegetables. Sliced shiitake mushrooms, bok choy, carrots (thinly sliced or julienned), or spinach can be added during the final simmering step (Step 5) along with the noodles. Cook until tender-crisp.

Q: How do I store and reheat leftovers?
A: Store leftover chicken long rice in an airtight container in the refrigerator for up to 3-4 days. The noodles will continue to absorb broth as they sit, so the leftovers might be less soupy. To reheat, gently warm on the stovetop over medium-low heat, adding a splash of extra chicken broth or water to loosen the noodles and replenish moisture. You can also microwave portions, stirring occasionally. Garnish with fresh green onions after reheating. Freezing is not recommended as the texture of the cellophane noodles can become mushy upon thawing.

Nutrition Facts

Please note: The following nutritional information is an estimate per serving and can vary based on specific ingredients used, portion sizes, and ingredient brands.

Approximate values per serving (assuming recipe makes 4 servings):

Calories: 350-450 kcal
Protein: 30-40 g
Fat: 10-15 g
- Saturated Fat: 3-5 g
Carbohydrates: 35-45 g
- Fiber: 1-3 g
- Sugar: 2-4 g
Sodium: 800-1200 mg (depending heavily on broth and soy sauce sodium levels)

This dish provides a good source of protein. Using low-sodium broth and soy sauce significantly impacts the sodium content.

Recipe Tips for Success

Use Quality Broth: The broth is the soul of this dish. Use a good quality, flavorful chicken broth, preferably low-sodium so you can control the saltiness. Homemade broth is even better if you have it.
Don’t Skip Soaking Noodles: Soaking cellophane noodles in warm water until pliable is crucial. Adding them dry will result in uneven cooking and potential gumminess.
Cut the Noodles: After soaking and draining, use kitchen shears to cut the long strands of noodles into shorter lengths (4-6 inches). This makes the dish much easier to serve and eat.
Fresh Ginger is Key: Dried ginger powder will not provide the same bright, aromatic flavor as fresh ginger slices.
Strain the Broth: Straining the broth after cooking the chicken removes the spent aromatics and creates a clearer, more refined final dish.
Simmer Gently: Avoid boiling the chicken or the final dish rapidly. Gentle simmering keeps the chicken tender and prevents the noodles from breaking down too much.
Taste and Adjust: Always taste the broth before serving. Adjust seasoning with soy sauce, salt, or pepper as needed. A tiny splash of fish sauce can also add depth, but use sparingly.
Garnish Freshly: Add the sliced green onions just before serving to maintain their fresh crunch and flavor.
Making Ahead: You can cook the chicken and strain the broth a day ahead. Store the shredded chicken and broth separately in the refrigerator. When ready to serve, reheat the broth, add the chicken, soaked noodles, and soy sauce, simmer briefly, and serve.

Conclusion

This Chicken Long Rice recipe brings the comforting, savory flavors of Hawaii right into your kitchen. It is a wonderfully simple dish featuring tender chicken and delightful cellophane noodles swimming in a rich ginger-garlic broth. Its ease of preparation, relatively quick cooking time, and crowd-pleasing taste make it a perfect choice for any occasion, from busy weeknights to relaxed weekend meals.

Remember the key tips: use good broth, soak those noodles properly, and don’t skip the fresh ginger and garlic. Whether you stick to the classic recipe or try the Instant Pot variation, you are guaranteed a satisfying and delicious outcome. Give this beloved Hawaiian comfort food a try – you will love how easy and flavorful it is! Enjoy every slippery, savory spoonful.

For further inspiration and variations on this delightful dish, consider exploring these resources:

Wikipedia’s Cuisine of Hawaii offers insights into the history and variations of Hawaiian dishes, including Chicken Long Rice.

Allrecipes’ Hawaiian Chicken Long Rice offers a traditional take on the recipe, featuring tender chicken and flavorful noodles.

Serious Eats’ Chicken Long Rice provides a detailed guide to making this comforting dish, with tips on achieving the perfect broth.