Chicken Long Rice

It’s one of those simple dishes that feels like home—and the long rice soaks up all that delicious broth!

4 pieces of chicken
10.5 oz. bean thread noodles
32 oz. chicken broth
3 tbsp shoyu
2 tbsp fresh ginger
2 cloves garlic
1 tsp sugar
¼ cup green onions (to garnish)

Soak the bean thread noodles in cold water until fully submerged.
Meanwhile, add chicken broth, shoyu, sugar, garlic, and ginger to a pot, then add the chicken thighs. Bring to a boil, reduce to a simmer, cover, and cook for about 30 minutes, or until the chicken is tender.
Drain the noodles and add them to the broth. Cook uncovered for about 5 minutes, stirring occasionally, until the noodles are clear and tender.
Garnish with green onions and serve hot.

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