Chicken Long Rice Recipe (Luau Style)

Name: Chicken Long Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 32 oz chicken broth (low-sodium works great); 3 tbsp shoyu (soy sauce) (Aloha or Kikkoman); 1 tsp sugar; 2 cloves garlic (minced); 2 tbsp fresh ginger (grated or minced); 4 chicken thighs (bone-in, skin-on for best flavor); 10.5 oz bean thread noodles (also sold as cellophane noodles, glass noodles, or long rice); 0.25 cup green onions (thinly sliced)

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Learn how to make this ‘ono Chicken Long Rice, luau style! This classic Hawaiian dish is made with tender shredded chicken, bean thread noodles, and a ginger-shoyu broth that’s savory, comforting, and so simple to put together.

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Two bowls of Hawaiian chicken long rice with silky bean thread noodles, shredded chicken, and sliced green onions, served with chopsticks on a dark wood table

I remember seeing chicken long rice at every luau, party, and potluck growing up. It was always one of those dishes that disappeared fast — and for good reason. There are usually two styles: slippery-soupy, or a tad dry, where the noodles actually stay on your fork long enough to eat them.

I prefer the latter. You know how it is — trying to stab at slippery noodles with a fork is a whole battle. I also have a theory that the aunties who made it soupy just needed to stretch the dish… easiest way to add more servings? More chicken broth. End rant. I adjusted this recipe so you get flavorful, well-coated noodles that don’t swim in broth — but if you like yours soupy, just add more broth at the end. Easy fix!

What is Chicken Long Rice?

Chicken long rice is one of Hawaii’s most beloved comfort foods — think of it as Hawaii’s version of chicken noodle soup. It’s a simple dish made with shredded chicken, bean thread noodles (also called long rice), and a savory broth seasoned with ginger, garlic, and shoyu.

Despite the name, there’s actually no rice in it! The noodles — made from mung beans — are thin, translucent, and slippery, which is why they earned the nickname “long rice” in Hawaii. The dish has Chinese roots and was brought to the islands by early Chinese immigrants, eventually becoming a staple at lūʻaus, baby lūʻaus, and family gatherings across Hawaii. It’s the kind of dish every local knows, and one of the first things you reach for when you’re homesick or feeling under the weather.

A close-up of Hawaiian chicken long rice — silky bean thread noodles piled high with shredded chicken and sliced green onions, served in a white bowl with black chopsticks on a woven placemat

Why You’ll Love This Chicken Long Rice Recipe

Simple ingredients, big flavor. Just a handful of pantry staples — chicken, broth, ginger, shoyu, and bean thread noodles — and you end up with something that tastes like it took all day.
One pot, easy cleanup. Everything cooks in a single pot on the stovetop. No fuss, no juggling.
The ultimate comfort food. Whether you’re homesick, under the weather, or just craving something warm and familiar, this is the dish that fixes everything. Hawaii’s answer to chicken noodle soup, and honestly? It wins.
Feeds a crowd. This recipe serves four, but it scales up easily — perfect for potlucks, baby lūʻaus, or any gathering where you want to bring the dish everyone asks about.
Customizable. Prefer it soupy? Add more broth. Want to make it in the Instant Pot? I’ve got instructions for that too. Chicken thighs or breast? Both work. This recipe is forgiving.
Authentic Local Hawaii flavor. This isn’t a mainland approximation. This is the chicken long rice you grew up with — gingery, savory, and made the right way.

“Reminds me of my auntie Lani’s recipe. I just add a little more ginger but that’s just to my tastes. This was exactly the flavors she used. Thanks.” – Moemoe

How to make Chicken Long Rice

1
Soak noodles

Soak your bean thread noodles in a bowl of cold water. Make sure all the noodles are submerged. They’ll soften up while you wait.
2
Prep your aromatics

Peel and grate your ginger using a spoon (scrape along the skin — it comes off clean without shaving off the good stuff). Mince your garlic and slice your green onions. Set everything aside.
3
Build the broth

In a medium pot over medium heat, add the chicken broth, shoyu, sugar, minced garlic, and grated ginger. Stir to combine. Add the chicken thighs — skin and bones on. Yes, leave them. The skin and bones add richness to the broth as the chicken cooks, and you’ll pull them out later.
4
Simmer low and slow

Bring the pot to a boil, then reduce the heat to a low simmer. Scrape off any scum. Cover and cook for 30-45 minutes. You’re looking for the chicken to be tender enough to shred easily — it’ll be very soft from the simmer.
5
Shred the chicken

Remove the chicken from the pot and place it on a cutting board. Discard the skin and bones, then use two forks to shred the meat. The chicken will be tender enough that it practically falls apart on its own. Return the shredded chicken to the pot.
6
Add the noodles

Drain your soaked bean thread noodles and add them to the pot with the chicken and broth. Stir everything together. Let it cook uncovered for 5 minutes, stirring occasionally, until the noodles turn clear and have absorbed some of the broth.
7
Garnish and serve

Top with sliced green onions and serve hot. This is excellent alongside kalua pig, lomi lomi salmon, and a scoop of white rice for a full lūʻau plate.

💡 Pro tip:

Don’t skip soaking the noodles first — if you put them in dry, they’ll soak up all your broth and you’ll end up with a very dry dish.

What is chicken long rice served with?

Chicken long rice is served as a side dish. I remember elementary school days when they served it on a paper plate with the dividers. It was always placed in the small upper-right corner, and I personally felt it was too small a serving! I may have asked for more (I was a growing girl!)…

Usually, you eat the chicken long rice with kalua pig, rice, and lomi lomi salmon. On occasion, it is also paired with poi if one of the aunties brings it. I always ate my chicken long rice with more rice, especially when it was soupy.

If you are craving for another recipe that uses these noodles, my Chicken Hekka recipe is another dish you should try.

Peeling the ginger

Peeling fresh ginger with a spoon and smashed ginger on a cutting board for Hawaiian chicken long rice

There are plenty of ways to peel ginger, but the method my family taught me was to scrape it with a spoon. It’s fast, and you won’t shave off as much of the actual ginger.

Many locals also like to smash a big chunk of ginger and throw it into the dish. It is big enough that the lucky one who finds it can simply toss it aside without biting into it (I sometimes was the unfortunate one to chomp on that piece of ginger).

If you don’t want to be surprised by accidentally chewing on a piece of ginger, I’d recommend grating or mincing it so it blends into the dish.

Three white bowls of Hawaiian chicken long rice, each mounded with translucent bean thread noodles, shredded chicken, and sliced green onions, served with chopsticks on a dark wood table

FAQs: Chicken Long Rice

Why is it called chicken long rice if there’s no rice in it?

Great question! The “long rice” refers to the bean thread noodles, which locals in Hawaii have called “long rice” for generations. The noodles — also known as cellophane noodles, glass noodles, or mung bean noodles — are long, thin, and translucent. The name stuck, and now it’s just one of those only-in-Hawaii things.

Is chicken long rice gluten-free?

The bean thread noodles themselves are naturally gluten free. To make the whole dish gluten free, just swap the regular shoyu for a gluten-free soy sauce (like Tamari) and double-check that your chicken broth is GF-certified. That’s it — easy swap!

Can I use chicken breast instead of chicken thighs?

You can, but chicken thighs are the traditional choice for a reason — they stay juicy and tender after simmering, and they add more flavor to the broth. Chicken breast works if you prefer a lighter dish, but keep a close eye on it since breast meat can dry out faster.

Soupy vs. dry — which is more traditional?

Both are! You’ll find both versions at lūʻaus and potlucks across Hawaii. Soupy is great if you want to eat it like a bowl of soup with rice on the side. Dry (or lightly sauced) is easier to eat at a party where you’re balancing a plate. This recipe leans toward the drier style, but you can always add more broth at the end to suit your taste.

Can I make chicken long rice ahead of time?

Yes! Make the chicken and broth a day ahead and refrigerate. When you’re ready to serve, bring the broth back to a simmer, add your soaked noodles, and cook for 5 minutes. This way the noodles don’t get mushy from sitting overnight.

Can I freeze chicken long rice?

It’s best to freeze the chicken and broth separately from the noodles. Noodles tend to get soft and mushy after freezing. Store the broth and chicken for up to 3 months, then add fresh noodles when you reheat.

What type of noodles are used?

The type of noodles you need to look for are sold under many different names. Buy anything called cellophane noodles, glass noodles, mung bean noodles and long rice noodles. If you need a brand to use, try these noodles!

Should I use boneless & skinless chicken?

I’ve noticed that if you leave the chicken skin and bone in, the broth will get extra flavor. When you shred the chicken, remove the bone and skin. It’ll be easy to do so since it will be tender from the simmer.

Storage & Make-Ahead Tips

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3–4 days. The noodles will continue to absorb the broth as it sits, so add a splash of chicken broth when reheating to loosen things up.

Freezer: Yes, you can freeze chicken long rice! For best results, freeze the shredded chicken and broth separately from the noodles. The noodles tend to get mushy after freezing and thawing. When you’re ready to eat, reheat the chicken and broth, then cook a fresh batch of noodles and add them in.

Make-ahead: This is a great dish to prep a day ahead for parties or potlucks. Make the chicken and broth the day before, store it in the fridge, then add the soaked noodles and simmer for 5 minutes right before serving.

Chicken long rice is one of those dishes that doesn’t need to be complicated to be deeply comforting. It’s the dish I reach for when I’m missing home, when the weather is cold on the mainland, or when I just want something that feels like a Sunday in Maui.

I hope this recipe brings a little bit of that feeling to your kitchen too — whether you’re a local making it from memory or trying it for the very first time. If you make it, I’d love to hear how it turned out! Drop a comment below and let me know if you went soupy or dry. 😄

And if you’re looking for more Local Hawaii recipes to round out your plate, try my Chicken Hekka — it uses the same bean thread noodles and has that same cozy, one-pot energy.

Mahalo for being here. With aloha, Tani 🤙