Chicken Long Rice Recipe Foodland: Hawaiian-Style Noodle Comfort in One Pot

This one-pot wonder brings Hawaiian comfort to your table with minimal effort and maximum flavor. I developed this version after testing multiple techniques to capture that authentic island taste.

The secret lies in slow-cooking chicken with long rice noodles in a rich, ginger-infused broth. This method ensures every strand absorbs the savory flavors while maintaining that signature tender texture.

What emerges is a dish that’s as heartwarming as it is delicious—perfectly cooked noodles, juicy chicken, and a broth that’s deeply aromatic. It’s the kind of meal that feels like a hug in a bowl.

Serve it steaming hot, garnished with green onions for a pop of color and freshness. This is comfort food at its finest.

Ingredients for Chicken Long Rice Recipe Foodland

A handful of simple ingredients transforms into a bowl of Hawaiian comfort food magic.

The chicken thighs are non-negotiable here—bone-in, skin-on from Foodland gives you that juicy, fall-off-the-bone texture the dish demands (though boneless works in a pinch). Long rice noodles can be tricky to find outside Asian markets, but Foodland’s international aisle usually stocks them. Look for packages labeled ‘cellophane’ or ‘saifun.’ The ginger and garlic? Always fresh, never powdered.

No Shaoxing wine? Dry sherry is your best backup, or a splash of mirin plus a pinch of salt. Out of long rice noodles? Vermicelli or rice stick noodles work too—just check the cooking time. For extra depth, add a dried shiitake mushroom to the broth while it simmers. The soy sauce can be swapped for tamari if you’re avoiding gluten.

This tastes even better the next day. Store in the fridge for up to 3-4 days—the noodles will soak up more of that rich broth. Freezes well for 3 months too. Reheat gently on the stove with a splash of water to loosen the noodles.

Step-by-Step Instructions for Chicken Long Rice

Here’s the method. Straightforward, tested, works every time.

Step 1: Sear the Chicken for Deep Flavor

Heat the 1 tablespoon vegetable oil in a large pot or Dutch oven over medium-high heat. Add the 1.5 lb boneless chicken thighs and cook for 5-6 minutes per side until golden brown and cooked through.

I press down gently on the thighs during the first minute to ensure full contact with the pot. This creates a deep sear that locks in juices and adds a rich, caramelized layer of flavor to your dish. Remove the chicken and set aside.

Step 2: Sauté Aromatics Until Fragrant

In the same pot, add the 2 tablespoons fresh ginger root and 4 cloves garlic cloves. Sauté for 1-2 minutes until the aromatics release their fragrance. Be careful not to let them burn—burnt garlic turns bitter.

Here’s the thing—this step builds the foundation of your broth. The ginger and garlic should sizzle and turn slightly translucent, filling your kitchen with that unmistakable Hawaiian-style aroma. Stir constantly to prevent sticking.

Step 3: Build the Broth and Add Noodles

Pour in the 4 cups low-sodium chicken broth, 0.25 cup soy sauce, 2 tablespoons Shaoxing wine, 1 tablespoon sesame oil, 1 tablespoon mushroom soy sauce, 0.5 teaspoon white pepper, and 1 teaspoon salt. Stir well to combine.

Bring the mixture to a boil, then reduce heat to medium-low. Add the 8 oz long rice noodles and the cooked chicken thighs. The noodles should be fully submerged in the broth. Simmer for 8-10 minutes until the noodles are tender and the chicken is heated through.

Step 4: Finish and Garnish

Once the noodles are tender, remove the pot from heat. The noodles should be soft and have absorbed much of the rich, savory broth. Taste and adjust seasoning if needed—I sometimes add an extra pinch of salt or a dash of soy sauce for depth.

Ladle the chicken long rice into bowls and garnish with the 4 whole green onions, thinly sliced. The green onions add a fresh, crisp contrast to the comforting, hearty noodles and chicken. Serve immediately while hot.

Regional Styles of This Dish

Hawaiian Classic Style

This is the version you’ll find at local plate lunch spots across Oahu. I use Foodland’s own brand of shaoxing wine and mushroom soy sauce for authentic island flavor. The broth simmers with ginger and garlic until deeply aromatic. 🌺

Filipino-Inspired Twist

My Filipino friends add 1 cup coconut milk to the broth for creaminess. They also include 1 diced potato and 1 carrot for heartiness. The result is rich and comforting, perfect for cool evenings in our Boston apartment.

Chinese Restaurant Version

Many Chinese restaurants add dried shrimp and shiitake mushrooms to the broth. I soak 4-5 dried shrimp and 2 shiitake mushrooms in hot water for 20 minutes, then add both liquid and solids to the pot.

Quick Weeknight Adaptation

For busy nights, I use pre-cooked rotisserie chicken from Foodland. Shred 2 cups of meat and add it during the last 5 minutes of cooking. This cuts the prep time in half while keeping the flavors bold.

The noodles still absorb the broth beautifully, and the chicken stays juicy. A lifesaver when I’m testing multiple recipes in one day.

Vegetarian Variation

Swap the chicken for 1 lb firm tofu and use vegetable broth instead of chicken. I press and cube the tofu, then pan-fry until golden before adding to the broth. The result is surprisingly hearty.

Frequently Asked Questions