Chicken Long Rice

Jo Anne Sugimoto


It was so cold the other night, that I decided to make chicken long rice. It's an all time favorite dish here in Hawaii. It is comfort food, especially warming for everyone's tummy and spirit! I made a large pot of it and it was gone!!! The little bowl that you see in my photo is "poi" taro.


★★★★★ 3 votes

8 to 10 people


Add to Grocery List

  • 5 lb
    chicken thighs, boneless, skinless, cut into bite size pieces
  • 4 c
  • 1 can(s)
    32 oz. chicken broth
  • 1
    4 inch piece of ginger root. julienned
  • 1/2 c
    soy sauce
  • 2 Tbsp
  • 1 tsp
  • 21 oz
    long rice, chinese mung bean noodles, thery're dried and needs to be soaked for 15 minutes in cold water
  • 3
    stalks green onions, for garnish

How to Make Chicken Long Rice


  1. Clean your chicken pieces and put them into a large pot with the water and the chicken broth along with the ginger slices and bring to a rolling boil.
  2. Lower the heat to a simmer and add the soy sauce, sugar and pepper. Simmer for 45 minutes.
  3. Turn the down to low and add in the long rice. Cover and let cook on low heat for 30 minutes.
  4. If the noodles soaks up the broth you can add a little more chicken broth.
  5. Serve hot over rice, or with "poi" taro, and garnish with chopped green onions.

Printable Recipe Card

About Chicken Long Rice

Course/Dish: Chicken, Rice Sides
Regional Style: Asian
Other Tag: Quick & Easy

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