Chicken Long Rice
Tender shredded chicken and silky bean thread noodles in a savory ginger-shoyu broth — this is Local Hawaii comfort food at its finest. A lūʻau staple that comes together in one pot in under an hour.
Servings 4 servings
Calories 420kcal
Equipment
- Medium pot (stovetop method)
- Instant Pot (Instant Pot method)
- Two forks (for shredding)
- Mixing bowl (for soaking noodles)
Ingredients
Broth & Seasonings
- 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
Chicken & Noodles
- 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
Garnish
- 0.25 cup green onions thinly sliced
Instructions
Stovetop
- Grate or mince the ginger and garlic. Slice the green onions and set aside. Place the bean thread noodles in a bowl of cold water to soak — make sure all noodles are fully submerged.
- In a medium pot over medium heat, add the chicken broth, shoyu, sugar, garlic, and ginger. Stir to combine. Add the chicken thighs (skin and bone on). Bring to a boil.
- Reduce heat to a low simmer. Cover and cook for 30 minutes, until the chicken is very tender and the broth is fragrant.
- Remove the chicken from the pot. Discard the skin and bones. Shred the meat using two forks and return it to the pot.
- Drain the soaked bean thread noodles and add them to the pot. Stir to combine. Cook uncovered for 5 minutes, stirring occasionally, until the noodles turn clear and have absorbed some of the broth.
- Garnish with sliced green onions and serve hot. Enjoy!
Instant Pot
- Place the bean thread noodles in a bowl of cold water to soak. Set aside.
- Add the chicken broth, shoyu, sugar, garlic, ginger, and chicken thighs directly into the Instant Pot. Seal the lid and set the valve to sealing. Cook on Manual High Pressure for 10 minutes, then allow a 12-minute natural pressure release.
- Remove the chicken. Discard the skin and bones, shred the meat, and return it to the pot.
- Drain the soaked noodles and add them to the pot. Seal the lid, set the valve to sealing, and cook on Manual High Pressure for 2 minutes. Quick release when done.
- Stir, garnish with sliced green onions, and serve hot. Enjoy!
Video
Notes
- Soupy or dry? This recipe leans toward a drier style. For soupier long rice, add an extra cup of chicken broth at the end.
- Ginger tip: Peel ginger by scraping with the back of a spoon — you lose less of the good stuff that way.
- Storage: Refrigerate in an airtight container for up to 3–4 days. Add a splash of broth when reheating. Freeze the chicken and broth separately from the noodles for best results.
- Make-ahead: Make the chicken and broth a day ahead. Add fresh soaked noodles and simmer 5 minutes before serving.
Nutrition
Calories: 420kcal | Carbohydrates: 38g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 130mg | Sodium: 980mg | Fiber: 1g | Sugar: 2g