Chicken Long Rice

Chicken Long Rice Recipe

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Carolyn Haas


This is a popular dish served at luaus. It is a combination of several similar recipes from Local Kine Recipes (a Hawaiian educational site) and Ethnic Foods of Hawai'i by Ann Kondo-Corum, a high school librarian in Hawaii who compiled the book after so many students asked her for traditional Hawaiian ethnic recipes.


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10 Min
1 Hr 30 Min
Stove Top


  • 2 1/2 - 3 lb
    chicken pieces
  • 3 qt
  • 1 Tbsp
  • 1 1/2 Tbsp
    ginger, peeled and crushed
  • 1 large
    onion, finely chopped
  • 5
    chicken bullion cubes (or equiv. granules)
  • 8 oz
    long rice (bean thread noodles
  • 3
    green onions, sliced

How to Make Chicken Long Rice


  1. Soak bean thread noodles /long rice in water to soften. Use kitchen shears to cut the threads into approximately 3-4 inch pieces.
  2. Put chicken into a large pot. Add two quarts of the water, the salt and ginger. Bring to a boil, skim the foam off, lower heat, and simmer for about 40 minutes to an hour or until meat falls away from the bones. Remove from heat and drain, saving broth. Remove meat from chicken, discarding bones and skin. Shred meat and set aside.
  3. Put broth, onion, bouillon cubes and the remaining one quart water into saucepan. Bring to a boil.
  4. Add shredded chicken and soaked long rice, then lower heat and cook, until about half the broth has been absorbed by the long rice.
  5. Sprinkle with green onions before serving.

Printable Recipe Card

About Chicken Long Rice

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Hawaiian/Polynesian

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