Chicken Long Rice

A favorite for Luau’s, Chicken long rice is one of the simplest of dishes. The prep is quick and you can leave it on a simmer while you take care of something else. This was one of my favorite dishes as a kid. I loved the ‘slimy’ noodles and often used the phrase “slimy yet satisfying” from The Lion King when eating it. The flavors are not too intense and you can serve over rice or eat it on its own. The long rice noodles can be found on most Asian markets and some major grocery stores. When you’re having a Hawaiian style party, this dish should be one the menu.


2-3 lbs. Chicken (Thighs or breasts)

1-2 pkgs. Long Rice Noodles (clear ones- Bean Thread Noodles)

1 ½ inch Ginger Root, crushed or 1 tsp. Ginger powder

1 tsp. Minced Garlic

1 large yellow onion, minced

¼ C. Green Onions, chopped

¼ C. Low Sodium Shoyu

1 C. dried shitake mushrooms (optional)

Salt & Pepper to taste



In a pot or large sauce pan place chicken & ginger in and fill with water until chick is fully submersed. Boil chicken on High heat until meat is cooked and falls off the bones. If using thighs, remove bones and shred chicken into pieces and place chicken back into the pot.

Reduce to low heat; add shitake mushrooms, yellow onions, garlic & long rice noodles. Add more water to cover noodles if necessary. Cook until noodles are soft. Add shoyu, salt and pepper to taste. Let simmer for 20 min stirring occasionally.

Cook until most of the water is gone, leaving only a little bit of soup stock (if you like more soup stock you can add more water & shoyu, just cook the noodles enough so that they are slightly larger in size, should have ‘slimy’ texture). Garnish with green onions & serve hot alone or over rice.


About eMarie

A typical stay@home mom who works with things around the house.
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