Chicken Long Rice

Chicken soup with long rice

Melina Hammer / Getty Images

Prep: 75 mins
Cook: 3 mins
Total: 78 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
572 Calories
33g Fat
9g Carbs
57g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 572
% Daily Value*
Total Fat 33g 42%
Saturated Fat 9g 43%
Cholesterol 170mg 57%
Sodium 1012mg 44%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Protein 57g
Calcium 78mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken Long Rice is a staple of a Hawaiian luau, originating in China but was brought to the islands with Chinese immigrants in the 19th century.

In addition to the chicken, the main ingredient is the long rice. Long rice is actually a type of Chinese noodle, often referred to as cellophane noodles.

Cellophane noodles are also known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles and are a type of transparent noodle made from starch and water. They are generally sold in dried form, soaked to reconstitute.


  • 3 pounds boneless, skinless chicken (cut into small pieces or strips)
  • 6 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons minced fresh ginger
  • 3 cloves garlic (minced)
  • 1 1/2 teaspoons sugar
  • 1/8 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 6 to 8 ounces sliced mushrooms
  • 2 to 4 chopped green onions
  • 10 ounces long rice (cellophane noodles)
  • 8 ounces chicken broth

Steps to Make It

  1. Combine 2 tablespoons soy sauce, sesame oil, ginger, garlic, sugar, and pepper to create a marinade. Add the chicken and refrigerate at least 1 hour.

  2. Cover and soak long rice in cold water for 30 minutes. Cut into eight lengths. Smaller lengths can be used based on preference.

  3. Place a large skillet or wok over high heat. When hot, add vegetable oil and marinated chicken. Cook until chicken is no longer pink, turning often. Reduce heat and add mushrooms, green onions, long rice, chicken broth and remainder of soy sauce. Simmer until hot, stirring often - about 3 minutes.

Note: Long rice requires very little cooking time. It absorbs liquid very easily and can easily break down if cooked too long.