Luau Style - Chicken Long Rice
Learn how to make this ‘ono Chicken Long Rice! Usually found at a luau as a side dish. It’s a savory and simple dish to make for dinner and any special occasion.
I remember seeing chicken long rice as a side dish at luaus, parties, and potlucks. There are usually two different styles when it comes to chicken long rice; they are either slippery-soupy or a tad dry (enough to easily grab the noodles).
I prefer the latter option just because it let’s me easily eat the noodles instead of having a battle trying to stab at the noodles to let it stay on my fork long enough to get into my mouth. *End rant. Anyways, I adjusted the recipe so that you don’t have a soupy-slippery chicken long rice. Usually you eat the chicken long rice with kalua pig, rice, and lomi lomi salmon.
I’ve noticed that if you leave the chicken skin and bone in, the broth will get extra flavor. Another note is that if you don’t mince up the ginger, you can take it out after the broth is finished. That way you won’t be surprised when you eat something bitter.
Everyone has their own variations on this recipe, but this is what I like the most. Since instant pot is a new fad, try the recipe out with that as well. Or try it out with a crock pot. I’d recommend putting the noodles towards the end so it doesn’t overcook.
I hope you will enjoy this recipe and share it with your friends and family. Impress them with your awesome cooking skills with this super simple and easy recipe!
Check out this video to help you gain more insight on how to make Chicken Long Rice. Also, subscribe to my YouTube to help support me so I can continue making more of these contents. Mahalo!
Chicken Long Rice
- 32 oz chicken broth
- 3 tbsp shoyu (soy sauce)
- 2 cloves minced garlic
- 2 tbsp grated ginger
- 1 tsp sugar
- 4 chicken thighs
- 10.5 oz bean thread noodles (cellophane noodles)
- 1/4 cup chopped green onions (optional)
- Take off the skin and mince one clove of garlic and two inches of ginger. Slice the green onions and set aside.
- Over medium heat, add in the chicken broth, shoyu, sugar, garlic, ginger, and chicken thighs. Bring it to a boil. Then turn the heat down to bring it to a simmer.
- Cover the pot and simmer it for 30 minutes.
- Meanwhile soak the bean thread in a bowl with water. Make sure the water covers all of the noodles.
- Remove the chicken after 30 minutes and begin to shred it. Discard the skin and bones.
- Bring the shredded chicken back to the pot and add in the bean thread. Stir it all together and let it cook for another 5 minutes or until the noodles begin to look clear.
- Garnish it with green onions. Serve it hot and enjoy!