Chicken Long Rice Recipe Hawaiian Electric: Island Comfort in a Bowl

This Hawaiian noodle soup brings island comfort to your table with its hearty, flavorful broth and tender chicken. I’ve tested this version in my own kitchen to ensure it delivers the same satisfying warmth as traditional recipes.

What makes this dish special is its simplicity—long rice noodles, shredded chicken, and a rich ginger-garlic broth that comes together effortlessly. The cooking process builds layers of flavor without requiring advanced techniques.

The result is a bowl of comforting soup with perfectly cooked noodles and chicken in a savory broth. It’s the kind of meal that feels like a hug, especially on cooler evenings.

Serve it hot with a sprinkle of green onions for freshness. This recipe stays true to its roots while being practical for home cooks.

Ingredients for Chicken Long Rice Recipe Hawaiian Electric

Heartwarming broth, tender chicken, and chewy noodles make this island classic unforgettable.

The chicken thighs are key here—boneless, skinless so they shred easily and stay juicy. Grab them from Costco for bulk savings or your local market if you’re cooking for a few. The long rice noodles (cellophane noodles) need a quick soak in hot water before cooking. Look for them in the Asian aisle at Safeway or any well-stocked grocery store. Ginger and garlic? Fresh is non-negotiable for that bright, punchy flavor.

No Shaoxing wine? Dry sherry works just as well—just avoid cooking wine, which has added salt. If fish sauce isn’t your thing, extra soy sauce adds enough umami. Mushrooms add meaty depth, but zucchini or cabbage can sub in a pinch. For a gluten-free version, swap soy sauce for tamari. The carrots are optional but add a nice crunch (and color).

Leftovers keep beautifully in the fridge for 3-4 days—the noodles soak up more broth over time. Freeze without noodles for up to 3 months. Reheat gently on the stove (microwave can make the noodles gummy). Always garnish fresh with those green onions right before serving.

Step-by-Step Instructions for Chicken Long Rice

Here’s how I make this comforting dish with tender noodles and rich, savory broth every time.

Step 1: Prep and Cook the Chicken

First, I pat the 1.5 lb chicken thighs dry with paper towels and season them with the 1 tsp salt and 0.5 tsp black pepper. This ensures the meat is flavorful from the start. Heat a large pot over medium-high heat, then add the chicken and cook for 5-6 minutes per side until golden brown.

The chicken should release easily from the pot when it’s ready to flip. Once browned, remove it from the pot and set it aside. It’ll finish cooking in the broth later, so don’t worry if it’s not fully done yet.

Real talk: browning the chicken adds a ton of flavor to the broth, so don’t skip this step. You’ll see the browned bits stuck to the pot—that’s pure flavor waiting to be unlocked.

Step 2: Sauté Aromatics and Vegetables

In the same pot, add the 2 tbsp fresh ginger and 4 cloves garlic and sauté for 1-2 minutes until fragrant. I like to press the ginger and garlic into the pot to release their oils. Then add the 1 cup mushrooms and 1 whole carrot, cut into thin strips, and cook for another 3-4 minutes until slightly softened.

This step builds the foundation of flavor for the dish. The ginger and garlic create an aromatic base, while the mushrooms and carrots add texture and sweetness. Keep the heat at medium to avoid burning the garlic.

If it seems like the pot is getting too dry, add a splash of the 6 cups chicken broth to deglaze and lift those browned bits from the bottom.

Step 3: Simmer Everything Together

Pour in the remaining 6 cups chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and add the browned chicken back into the pot. Simmer for 20-25 minutes until the chicken is fully cooked and tender.

While the chicken simmers, add the 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp fish sauce, and 2 tbsp Shaoxing wine. These ingredients add depth and umami to the broth, giving it that signature Hawaiian Electric flavor.

You’ll know the chicken is done when it shreds easily with a fork. Remove it from the pot, shred it, and set it aside until the noodles are ready.

Step 4: Soak and Add the Noodles

While the chicken simmers, soak the 8 oz long rice noodles in warm water for 10-15 minutes until they’re pliable but still firm. Drain them well before adding to the broth. Once the chicken is shredded, add the noodles directly to the simmering broth.

Cook the noodles for 3-5 minutes until they’re tender and have absorbed some of the broth’s flavor. This dish is all about the noodles soaking up that rich, savory liquid, so don’t rush this step.

Stir occasionally to make sure the noodles don’t stick together. You’ll see them turn soft and translucent when they’re ready.

Step 5: Finish and Garnish

Once the noodles are tender, return the shredded chicken to the pot and stir everything together. Taste the broth and adjust the seasoning if needed. The flavors should be balanced—savory from the soy sauce, slightly sweet from the carrots, and aromatic from the ginger and garlic.

Ladle the chicken and noodles into bowls and garnish with the 4 whole green onions, thinly sliced. The green onions add a fresh, crisp contrast to the rich broth and tender noodles.

Serve immediately while hot. This dish is best enjoyed fresh, with the noodles soaking up every last bit of that comforting broth.

Pro Cooking Tips for chicken long rice recipe hawaiian electric

Broth Flavor Boost

For maximum depth, bloom the 2 tbsp ginger and 4 garlic cloves in 1 tbsp sesame oil before adding liquids. This releases their oils into the fat, creating a more complex base. I learned this trick after testing batches side-by-side—the difference is noticeable. 💡

Noodle Perfection

Soak the 8 oz long rice noodles in hot water for exactly 12 minutes—they should be pliable but still firm. Over-soaking makes them gummy. Add them to the simmering broth for the final 3-5 minutes only, or they’ll turn to mush.

Chicken Texture Tip

Don’t skip searing the 1.5 lb chicken thighs first. The browned bits left in the pot add incredible depth when deglazed. I use medium-high heat for 5-6 minutes per side to get that perfect golden crust before simmering.

Umami Layering

Add the 3 tbsp soy sauce and 1 tbsp fish sauce at different stages—I put half in when simmering the chicken, and the rest just before adding noodles. This builds flavor in layers rather than all at once.

Vegetable Prep

Julienne the 1 carrot into matchsticks so they cook evenly with the 1 cup mushrooms. Slice the mushrooms thin so they soften quickly. Both should be slightly tender but still have bite when the noodles are done. 🌟

Final Adjustments

Taste the broth before serving—it often needs an extra pinch of salt or splash of soy sauce after the noodles absorb some flavor. I always keep a small bowl ready for final tweaks.

Frequently Asked Questions