chicken long rice

Marlene Nakamoto
December 19, 2018

In Hawaii, we call those transparent noodles “long rice,” which is a misnomer if ever. Almost never made from rice, long rice is made from mung bean starch or potato starch and is more often called bean thread, cellophane noodles, or glass noodles. 

No matter what you call them, these slippery noodles will make a great side at your holiday dinner.


  • 4 oz. long rice 
  • 1/2 cup sliced dried shiitake mushrooms
  • 4 cups chicken broth
  • 1 1/2 lbs. boneless skinless chicken thighs, cubed
  • 2-inch piece ginger, crushed
  • 1 tsp. Hawaiian salt
  • 1/2 cup chopped green onion

In separate bowls, soak long rice and mushrooms in warm water for 1 hour. Drain. Cut long rice into 3-inch lengths. Set aside. 

In a large saucepan, bring chicken broth to a boil and add chicken, ginger, mushrooms, and salt. Skim off foam and discard. 

Reduce heat and cook 5 minutes or until chicken is done. Stir in long rice. Cover and cook until translucent, about 15 minutes. Add green onion and mix well. Makes 6 servings.

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