Chicken Long Rice
A comforting Hawaiian soup featuring tender shredded chicken and translucent bean thread noodles swimming in a savory ginger-infused broth. This local favorite transforms simple ingredients into a warming bowl that's ready in under an hour.
For 4 servings
- prep · ~15 min
Soak the bean thread noodles.
Place the bean thread noodles in a bowl and cover with warm water. Let soak for 15 minutes until softened, then drain and set aside.
TIPUse kitchen shears to cut the drained noodles into shorter lengths so they're easier to eat. - boil · ~25 min
Simmer the chicken in ginger-garlic broth.
1.Add 6 cups water, sliced ginger, smashed garlic, and white parts of green onions to a large pot.2.Add chicken thighs and bring to a boil over high heat.3.Reduce heat to low, cover, and simmer gently for 25 minutes until chicken is cooked through and tender.4.Skim any foam that rises to the surface during the first few minutes.TIPKeep the simmer gentle — a rolling boil will make the chicken tough. - prep · ~5 min
Remove and shred the chicken.
Using tongs, transfer the cooked chicken thighs to a cutting board. Let cool slightly, then shred into bite-sized pieces using two forks. Set aside.
- simmer · ~3 min
Add noodles to the broth.
1.Bring the broth back to a gentle simmer over medium heat.2.Add the drained bean thread noodles and cook for 3 minutes until translucent and tender.3.Stir in the salt and soy sauce.TIPBean thread noodles cook fast — don't overcook or they'll turn mushy. - mix · ~2 min
Return shredded chicken and finish.
Add the shredded chicken back to the pot. Stir in green parts of green onions, a pinch of black pepper, and drizzle the sesame oil. Heat through for 2 minutes.
- serve
Ladle into bowls and garnish with cilantro.
Divide the soup evenly among bowls. Top with fresh chopped cilantro and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak bean thread noodles in warm water until pliable, then snip into shorter lengths with kitchen shears for easier eating.
- 2Simmer the chicken gently; a rolling boil will toughen the meat and cloud the broth.
- 3Skim foam from the broth in the first few minutes for a clean, clear soup.
- 4Add the noodles just before serving and cook only until translucent, as they quickly become mushy.
- 5For deeper flavor, let the shredded chicken sit in the hot broth for 5 minutes before serving.
- 6Leftover soup keeps well for 2 days, but store noodles separately to prevent them from absorbing all the liquid.
Adapt it for your goals.
Low-oil
Omit the sesame oil finish entirely; the broth is already rich and flavorful from the chicken and aromatics.
high proteinHigh-protein
Add a poached egg or extra shredded chicken on top to increase the protein content while keeping the dish light.
jainJain
Replace garlic and green onion with asafoetida and chives or omit them, and use plant-based chicken substitute or vegetables for a Jain-friendly version.
veganVegan
Swap chicken for firm tofu or king oyster mushrooms, use vegetable broth, and follow the same aromatics and finishing steps.
Why this is on our healthy list.
Lean Protein from Chicken
Chicken thighs provide high-quality protein that supports muscle repair and satiety, with a moderate fat content for flavor.
Digestive Aid from Ginger
Fresh ginger in the broth is traditionally used to soothe digestion and reduce nausea, adding a gentle warmth to the soup.
Low-Calorie Noodle Alternative
Bean thread noodles are naturally low in calories and fat, making this soup a light yet satisfying meal option.
Antioxidant-Rich Aromatics
Garlic and cilantro contain plant compounds that support immune function and add flavor without extra salt or fat.
Frequently asked questions
Yes, but reduce simmering time to 15–18 minutes and watch carefully, as breast dries out faster than thighs.
