Chicken Long Rice

Chicken Long Rice

for the local soul....

Inspired by: Foodland

Ingredients

4 ounces bean thread noodles

5 long slices of ginger

2 cloves garlic - smashed (not chopped)

6 stalks of green onion, chopped. (separate the whites from the greens)

4 cups chicken broth (or 1 Costco chicken broth carton)

3/4 lbs chicken thighs (I've used chicken breasts too)

1 tablespoon shoyu

1 teaspoon salt

Instructions

1. Soak the bean thread noodles in warm water for 30 minutes
2. In a sauce pan, add chicken stock, ginger, garlic, and whites of the green onion
3. Add chicken to the pot. Add salt to the broth mixture.
4. Simmer the broth uncovered until the chicken is cooked. Skim the fat while the chicken is cooking. 
5. Remove the chicken from the pot. Once cooled, shred the chicken (remove/discard skin and bones, if any). 
6. Drain the bean thread noodles and add them into the broth. Cook the noodles until they are translucent. 
7. Add the chicken and the rest of the green onions. Adjust broth by adding shoyu.