A Taste of Hawaii – Easy Hawaiian Chicken Long Rice


This is an easy and tasty Hawaiian chicken long rice recipe. It’s made with basic ingredients, cooked in a single pot and comes to you with Maui no ka oi.

This is an all time favorite whenever I head home for a visit. You can eat chicken long rice as a meal by itself. But if you have ever gone to a Hawaiian luau or a family home, you know there are other dishes that accompany chicken long rice to make a complete meal.

You can find the long rice in the supermarket most likely in the International section and every oriental market has them in the noodle aisle. This is not a soup it’s a chicken long rice noodle dish. The long rice appears white when it is dehydrated and turns clear when it is soaked in water and cooked in the chicken broth.

Here’s my version with some of my favorite flavors added.


Easy Hawaiian Chicken Long Rice Ingredients

  • 2 lb of chicken – you will need to remove the bones from the cooked chicken after it’s cooked
  • Salt and pepper – always season to your taste
  • Olive oil – enough to cover the bottom of the pot
  • 2 cloves Garlic – chopped
  • 1-2 tsp Ginger – you can use dried, but freshly grated goes a long way
  • 2-3 stalks Green onions – chopped, this is your choice on the amount, so adjust it to your own taste
  • 4 cups of water
  • 2 bundles of long rice – soaked then in plain water and when they are soft, cut them into desired lengths
  • 1-2 cups Shitake mushrooms – slice just the tops

Easy Hawaiian Chicken Long Rice Preparation

Heat your pot with olive oil, covering the bottom of the pan with the oil; add in the garlic, ginger and green onions. Let the flavors blend together.

Salt and pepper the chicken and add the pieces into the pot. You want to brown them quickly because the seasoning from the browning will add additional flavor to the dish. It’s OK if the chicken is not cooked completely with the browning process. The chicken will finish cooking in the broth, which is coming up next.

Pour the water in the pot and let everything cook until the chicken is tender, about 30 -45 minutes. Then remove the chicken and debone the pieces. When you’re done deboning the chicken, put the chicken back into the broth. We always have cut and shredded pieces of chicken meat in this dish at home. It’s not perfectly cut, it’s just ono! In Hawaiian, ono means delicious.

If you are using dehydrated mushrooms be sure to soak them back to their full form. Once they are back to form, clean them and separate the tops from the stems. You want to slice the shiitake mushrooms tops and add them to the broth and allow the broth to simmer.

Once you have a simmer, add the long rice into the broth. There should be just enough broth to cover the chicken long rice. If there’s more broth, as they say in Hawaii, don’t worry about it. Turn off the heat and let the chicken long rice sit.


We serve it in a soup bowl with chopsticks and a soup spoon, topping it off with green onions for garnish.

Mahalo nui loa


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