Chicken Long Rice

Step 1

Take off the skin and mince one clove of garlic and two inches of ginger. Slice the green onions and set aside.

Step 2

Over medium heat, add in the chicken broth, shoyu, sugar, garlic, ginger, and chicken thighs. Bring it to a boil. Then turn the heat down to bring it to a simmer.

Step 3

Cover the pot and simmer it for 30 minutes.

Step 4

Meanwhile soak the bean thread in a bowl with water. Make sure the water covers all of the noodles.

Step 5

Remove the chicken after 30 minutes and begin to shred it. Discard the skin and bones.

Step 6

Bring the shredded chicken back to the pot and add in the bean thread. Stir it all together and let it cook for another 5 minutes or until the noodles begin to look clear.

Step 7

Garnish it with green onions. Serve it hot and enjoy!