Hawaiian · beginner
Hawaiian Chicken Long Rice Soup With Ginger And Scallions
A delicate and fragrant clear soup featuring tender poached shredded halal chicken, mung bean glass noodles, and plenty of fresh ginger.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
In a large soup pot, combine the halal chicken broth, minced garlic, and ginger matchsticks, bringing the mixture to a boil over medium-high heat.
- 02
Add the chicken breasts, reduce heat to medium-low, cover, and gently poach for 12 to 15 minutes until completely cooked through.
- 03
Transfer the poached chicken to a plate and shred finely using two forks once cool enough to handle.
- 04
Drain the soaked mung bean glass noodles and add them directly into the simmering ginger chicken broth along with the tamari sauce.
- 05
Cook the noodles in the broth for 4 to 5 minutes until transparent and soft.
- 06
Return the shredded chicken to the pot and stir gently to combine all elements thoroughly.
- 07
Drizzle with sesame oil, stir in chopped green onions, and remove from heat to serve warm.
A LITTLE KITCHEN KNOW-HOW
Broth Poaching and Noodle Tempering
Gently simmering chicken directly in seasoned aromatic broth cooks the meat evenly while enriching the soup stock base simultaneously.
Notes from the kitchen
- Pre-soaking the glass noodles prevents them from absorbing too much broth while cooking in the pot.
- Cutting the glass noodles into shorter 4-inch strands makes the soup much easier to ladle and eat.
- Original home-cooking adaptation inspired by Hawaiian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.