📝 About This Recipe
A cornerstone of any authentic Hawaiian luau, Chicken Long Rice is a soul-warming comfort dish featuring tender shredded chicken and translucent bean thread noodles infused with a rich, ginger-scented broth. Though its roots trace back to Chinese immigrants in the 19th century, it has become a beloved staple of the islands, prized for its delicate texture and savory depth. This dish is more than a soup or a noodle stir-fry; it is a fragrant, silky experience that perfectly captures the melting pot culture of Hawaii.
🥗 Ingredients
The Broth and Protein
- 2 pounds Whole Chicken Thighs (bone-in, skin-on for maximum flavor)
- 8 cups Chicken Broth (low-sodium, high-quality)
- 3 inch piece Fresh Ginger (peeled and smashed)
- 4 cloves Garlic (smashed)
- 1 medium Yellow Onion (halved)
- 1 teaspoon Sea Salt (adjust to taste)
The Noodles and Aromatics
- 8 ounces Bean Thread Vermicelli (also called 'long rice' or glass noodles)
- 1 tablespoon Sesame Oil (toasted)
- 2 tablespoons Soy Sauce (shoyu style preferred)
- 1 bunch Green Onions (sliced, whites and greens separated)
- 1/2 teaspoon Black Pepper (freshly ground)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 teaspoon Toasted Sesame Seeds (for crunch)
👨🍳 Instructions
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1
In a large stockpot, combine the chicken thighs, chicken broth, smashed ginger, garlic cloves, and halved onion.
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2
Bring the liquid to a boil over medium-high heat, then immediately reduce to a low simmer. Skim off any foam that rises to the surface.
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3
Cover and simmer for 35-40 minutes, or until the chicken is very tender and falling off the bone.
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4
While the chicken simmers, place the dry bean thread noodles in a large heat-proof bowl and cover with warm water. Soak for 15-20 minutes until pliable.
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5
Drain the noodles and use kitchen shears to cut them into 4-inch lengths. This makes the dish much easier to serve and eat.
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6
Once the chicken is cooked, remove the thighs from the pot and set aside on a plate to cool slightly. Remove and discard the onion, ginger pieces, and garlic from the broth.
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7
Shred the chicken meat into bite-sized pieces, discarding the skin and bones. Return the shredded meat to the simmering broth.
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8
Stir in the soy sauce, toasted sesame oil, and the white parts of the sliced green onions.
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9
Add the soaked and cut noodles to the pot. Simmer for an additional 5-8 minutes. The noodles will transition from white to translucent as they absorb the flavorful broth.
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10
Taste the broth. Add more salt or soy sauce if needed, and stir in the black pepper.
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11
Turn off the heat. The noodles will continue to soak up liquid, so if you prefer it 'soupier,' add a splash more broth or water.
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12
Ladle into bowls, ensuring a generous mix of chicken and noodles in every serving.
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13
Garnish with the green tops of the onions, fresh cilantro, and a sprinkle of toasted sesame seeds before serving warm.
💡 Chef's Tips
Don't skip soaking the noodles; if you drop them in dry, they will absorb all your broth instantly and turn mushy. Using bone-in chicken thighs is crucial for a silky, collagen-rich broth that coats the noodles. If the dish sits for a while, the noodles will absorb most of the liquid; simply add a little extra hot broth when reheating to restore the texture. For a spicy kick, serve with a side of chili pepper water, a classic Hawaiian condiment. Cut the noodles with scissors after soaking—long, uncut glass noodles are notoriously difficult to manage with a spoon or chopsticks.
🍽️ Serving Suggestions
Serve alongside Kalua Pig and Lomi Salmon for a complete, traditional Hawaiian plate lunch experience. Pair with a side of steamed white rice or poi to balance the savory ginger broth. A cold glass of plantation iced tea (pineapple and black tea) cuts through the richness beautifully. For a light lunch, serve in smaller bowls with a simple green salad dressed in ginger-miso vinaigrette. Follow the meal with a slice of Haupia (coconut milk pudding) for a refreshing dessert.