Chicken Long RiceChicken Long Rice is Hawaii's riff on chicken noodle soup, flavored with fresh ginger, garlic, and onions. We use bean thread noodles instead of pasta which also makes a nice gluten-free alternative. Easy and delicious Hawaiian home cooking.


2 - 32oz containers low-sodium chicken broth

2-3 boneless/skinless chicken breasts (or b/s chicken thighs, about 1 3/4 lbs)

3 inches of fresh ginger, peeled and sliced into 1/4-1/2 inch coins

1 medium onion, peeled, halved

2 medium cloves garlic, peeled, left whole

1 bunch green onions, cut into 2 inch pieces

2 Tbs shoyu (soy sauce)

black pepper to taste

1 cup water

2- 7.75oz packages saifun (bean thread) noodles


In a large pot w/ lid on medium high heat, add chicken broth, water, ginger, onion halves, garlic, shoyu, and about 1/2 tsp of black pepper. Bring to boil then reduce heat to medium low and add in chicken. Cover and poach chicken for 20-25 minutes.

In separate bowl cover bean thread noodles with enough cold water to cover and let soak about 15 minutes to soften. Drain water then use kitchen shears to cut noodles into manageable pieces. Set aside.

Remove chicken as well as the ginger, garlic, onion with slotted spoon. When chicken is cool enough to handle, shred into bite sized pieces with your hands (or you can chop it up) and place back in pot. Discard ginger etc.

Bring heat up to medium-high, add noodles and green onions. Cover and let cook 8-10 minutes stirring occasionally. Serve hot Makes 6-8 servings

*Chicken Long Rice is meant to be more Noodle-y than soupy. If you prefer more broth, use 3 containers of chicken broth instead of two, and add an extra tablespoon of shoyu.

**Saifun bean thread noodles can be found at most stores in the Asian food section.