Chicken Long Rice Hawaii

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Chicken Long Rice is a beloved Hawaiian comfort dish, often served at family gatherings and luaus across the islands. Translucent mung bean thread noodles swim in a clear, ginger-laced broth with tender shredded chicken and earthy shiitake mushrooms. It is light, soothing, and deeply savory — the kind of bowl that feels like home.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 11 gFat
• 3 gSaturated Fat
• 32 gCarbs
• 2 gFiber
• 3 gSugar
• 38 gProtein
• 780 mgSodium
• 640 mgPotassium
• 55 mgCalcium
• 3 mgIron
• 6 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the chicken and broth

• 1.5 lb boneless skinless chicken thighs
• 8 cups low-sodium chicken broth
• 1 (1-inch) piece fresh ginger, peeled and smashed
• 4 cloves garlic, smashed
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon white pepper

For the noodles and aromatics

• 4 oz dried mung bean thread noodles (long rice)
• 6 oz fresh shiitake mushrooms, stems trimmed and caps sliced
• 1/2 small yellow onion, thinly sliced
• 3 green onions, thinly sliced (whites and greens separated)
• 1/4 cup chopped fresh cilantro, plus more for serving
• 1 small Hawaiian chili pepper or jalapeño, thinly sliced (optional)

Directions

1. Place the chicken thighs in a large pot with the chicken broth, smashed ginger, garlic, soy sauce, fish sauce, sesame oil, salt, and white pepper. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer for 20 minutes until the chicken is cooked through and tender.
2. While the chicken simmers, place the bean thread noodles in a large bowl and cover with hot water; let soak for 10 to 12 minutes until pliable, then drain and cut into 6-inch lengths with kitchen scissors.
3. Transfer the cooked chicken to a cutting board and let rest for 5 minutes. Strain the broth through a fine-mesh sieve into a clean pot and return it to a simmer over medium heat.
4. Add the sliced shiitake mushrooms, yellow onion, and the white parts of the green onions to the simmering broth. Cook for 4 minutes until the mushrooms are just tender and the onion is translucent.
5. Shred the rested chicken into bite-sized pieces using two forks, discarding any visible fat. Add the shredded chicken and drained long rice noodles to the pot and simmer gently for 2 to 3 minutes to heat through.
6. Taste and adjust seasoning with additional soy sauce or salt as needed. Stir in the green onion tops, cilantro, and optional Hawaiian chili slices just before serving.
7. Ladle the soup into warm bowls, making sure each portion gets plenty of noodles and chicken. Finish with an extra sprinkle of cilantro and serve immediately with a small dish of soy sauce or chili water on the side.

Cook’s Notes

• Authentic Hawaiian Chicken Long Rice uses mung bean thread noodles (sometimes labeled 'cellophane' or 'glass' noodles); rice vermicelli is a workable substitute but changes the texture.
• For extra depth, simmer a small piece of kombu with the broth during the first 10 minutes, then remove it before adding the other ingredients.
• Save leftover chicken poaching liquid — it freezes beautifully and makes an excellent base for any Asian-style soup or congee.
• Always add the fresh herbs and green onion tops at the very end so they keep their bright color and fresh flavor.
• If you prefer a thicker, stew-like consistency, reduce the broth to about 6 cups before adding the noodles and chicken back in.

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