Chicken Long Rice is a beloved Hawaiian comfort dish that brings together tender chicken, silky rice noodles, and savory broth in the most satisfying way. This recipe has been passed down through generations and represents the beautiful fusion of Asian and Hawaiian cuisines that makes island cooking so special. The dish is naturally light yet incredibly filling, with each component playing its part in creating something truly magical on your plate.
What I absolutely love about this chicken long rice recipe is how forgiving and adaptable it is. Whether you’re cooking for a weeknight family dinner or preparing for a casual gathering with friends, this dish delivers comfort and flavor every single time. The long rice (also called rice vermicelli) becomes tender and absorbs all the wonderful broth flavors, while the chicken stays incredibly moist and delicious. It’s the kind of meal that makes your kitchen smell absolutely incredible as it simmers away.
I grew up watching my grandmother make this dish, and I’ve learned that the secret to the BEST chicken long rice lies in using quality ingredients and not rushing the process. The broth needs time to develop its flavors, and the long rice needs to properly hydrate in that beautiful liquid. This isn’t a complicated recipe by any means, but it does reward patience and attention to detail.
One of my favorite things about this dish is that it pairs beautifully with so many sides and accompaniments. You might enjoy serving it alongside Perfect Pickled Red Onions for a bright, tangy contrast, or with a fresh Best Chickpea Salad for extra protein and fiber. The versatility is part of what makes this such a go-to recipe in my kitchen.
For those interested in exploring similar Asian-inspired noodle dishes, you might want to check out our Quick Tasty Bacon Carbonara Recipe or our Best Heavy Cream Alfredo Sauce Recipe for different noodle preparations. There’s also our Delicious Heavy Cream Pasta Recipe if you’re in the mood for something a bit richer and creamier.
Making chicken long rice at home is so much better than ordering it from a restaurant, and I’m thrilled to share my tested technique with you. The result is a dish that’s deeply satisfying, beautifully balanced, and absolutely worth the minimal effort required. Let me walk you through exactly how to create this Hawaiian classic in your own kitchen, and I promise you’ll be making it again and again.
Ingredients
- 3 pounds chicken thighs or breasts, cut into bite-sized pieces
- 8 ounces long rice (rice vermicelli), uncooked
- 6 cups chicken broth (homemade or high-quality store-bought)
- 4 green onions, chopped (white and light green parts separated from dark green parts)
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 2 tablespoons vegetable oil
- 2 cups sliced mushrooms (shiitake or button)
- 1 cup carrots, julienned
- Salt and pepper to taste
- Optional: 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper for extra depth
Instructions
- Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering and hot, add the chicken pieces in a single layer and sear for 2-3 minutes on each side until golden brown. Work in batches if necessary to avoid overcrowding the pan. This step is crucial because it develops deep flavor through the Maillard reaction. Transfer the seared chicken to a plate and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the same pot. Add the sliced yellow onion and cook for 3-4 minutes, stirring occasionally, until the onions become translucent and fragrant. The fond (browned bits) on the bottom of the pot will add incredible flavor.
- Add the minced garlic and ginger to the pot, stirring constantly for about 1 minute until the mixture becomes very fragrant. Be careful not to let the garlic burn, as this will create a bitter taste. The aroma at this point should be absolutely wonderful.
- Return the seared chicken to the pot along with any accumulated juices. Stir everything together to combine and coat the chicken with the aromatics.
- Pour in the 6 cups of chicken broth, making sure to scrape up any flavorful bits from the bottom of the pot. Add the soy sauce, oyster sauce, sesame oil, white pepper, and optional garlic powder if using. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer gently for 12-15 minutes.
- While the chicken is simmering, gently break up the long rice into smaller bundles (about 2-3 inch lengths) with your hands. This prevents them from clumping together and makes them easier to distribute throughout the pot.
- After the chicken has simmered for 12-15 minutes, add the sliced mushrooms and julienned carrots to the pot. Stir well to combine everything. Allow these vegetables to cook for 2-3 minutes.
- Add the broken-up long rice to the pot, pushing it down gently so it’s mostly submerged in the broth. Stir the pot every minute or so for the first 3-4 minutes to help the rice noodles hydrate evenly and prevent sticking.
- Allow the long rice to cook for 8-12 minutes, stirring occasionally, until the noodles are tender but still have a slight bite to them. The broth should be mostly absorbed at this point. If the noodles seem too firm, add a splash more broth and continue cooking.
- Taste the dish and adjust seasoning as needed with salt, pepper, soy sauce, or a touch more sesame oil for depth. Remember that the soy sauce and oyster sauce already contribute significant saltiness.
- Remove from heat and stir in the chopped light green parts of the green onions. Transfer the chicken long rice to a serving platter or individual bowls and garnish generously with the dark green parts of the green onions.
- Serve immediately while hot, with extra soy sauce on the side for those who prefer additional seasoning. This dish is best enjoyed fresh but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Pro Tips
Chicken choice: While chicken thighs are my top recommendation because they stay incredibly moist and tender, you can absolutely use chicken breasts if you prefer a leaner option. Just be careful not to overcook them. Shredded rotisserie chicken is also a convenient shortcut, though homemade chicken develops better flavor.
Long rice alternatives: Traditional long rice can sometimes be tricky to find outside of Asian markets, but it’s becoming more widely available. Rice vermicelli or thin rice noodles work as excellent substitutes. Avoid regular pasta as the texture and absorption properties are quite different.
Broth quality matters: Homemade chicken broth will give you the absolute best results, but a high-quality store-bought version works well too. Avoid overly salty broths as the soy sauce and oyster sauce already add significant sodium.
Vegetable additions: This recipe is flexible with vegetables. Consider adding bok choy, snap peas, water chestnuts, or bamboo shoots. Add delicate vegetables like spinach or bok choy in the last 2 minutes of cooking to prevent overcooking.
Mushroom varieties: Shiitake mushrooms add deeper umami flavor, but button, cremini, or oyster mushrooms work beautifully too. Avoid processed canned mushrooms for the best texture and flavor.
Seasoning adjustments: If you enjoy spice, add 1/2 teaspoon of cayenne pepper or a drizzle of sriracha at the end. For extra umami depth, try adding 1/2 teaspoon of fish sauce in addition to the soy sauce.
Make-ahead tips: You can prep all your ingredients the night before, keeping them in separate containers in the refrigerator. The actual cooking process is quite quick once everything is ready. The finished dish is best served immediately but keeps well in the refrigerator.
SERVING SUGGESTIONS: Serve with steamed white rice on the side for those who want extra carbs, or alongside fresh vegetable spring rolls. A simple cucumber salad or fresh fruit provides a nice light contrast. This dish pairs well with Thai iced tea or a crisp white wine like Sauvignon Blanc.
STORING LEFTOVERS: Refrigerate in an airtight container for up to 3 days. To reheat, warm gently in a pot over medium heat, adding a splash of broth or water if the mixture seems too dry. The long rice may absorb additional liquid as it sits, which is completely normal and actually quite delicious.
NUTRITIONAL INFORMATION: This dish is naturally high in protein from the chicken and provides good carbohydrates from the rice noodles. The vegetables add fiber and important vitamins and minerals. One serving contains approximately 350-400 calories depending on portion size and exact ingredients used.