Chicken Long Rice

Method9 steps

1. 1

   Step 1: Put the 2 source-size bundles of dried bean-thread noodles in a bowl and cover with the separate soaking water. Soak for 15 minutes, then drain and discard the soaking water. Keep the drained noodles ready; the 6 cups chicken broth are a different supply.

   Soak bean-thread noodles · 15 minUses 2 bundles dried bean-thread vermicelli, 1.32 oz each (2.64 oz total) · Water, enough to cover the dried noodles for soaking

2. 2

   Step 2: Pat the 1 lb chicken thighs dry and season both sides with an actual amount of the unmeasured salt. In a deep saucepan over medium-high heat, brown the first side for about 1 minute.

   Brown first chicken side · 1 minUses 1 lb chicken thighs · Actual salt draw for seasoning both sides of the chicken

3. 3

   Step 3: Turn the same thighs and brown their second side for about 1 minute. Browning is only the first stage; the chicken still needs the following broth simmer to cook through.

   Brown second chicken side · 1 minUses First-side-browned chicken thighs

4. 4

   Step 4: Add the thinly sliced 4-inch ginger piece (1) and all 6 cups chicken broth to the browned thighs. Bring the broth to a boil, cover, then lower to medium-low for a gentle simmer. Simmer for about 15 minutes, until the thighs are fully cooked through to 165°F / 74°C; continue if necessary.

   Simmer chicken in ginger broth · 15 minUses Browned chicken thighs · 1 ginger piece, 4 inches long, thinly sliced · 6 cups chicken broth

5. 5

   Step 5: Lift the fully cooked thighs onto a clean cutting board, leaving the actual broth and ginger in the saucepan. Let the chicken cool only until safe to handle, then shred into roughly ¼-inch-thick pieces. Remove any bones or unwanted skin if present; do not return bones to the noodles.

   Uses All actual cooked thighs lifted from the broth

6. 6

   Step 6: Bring the actual retained ginger-chicken broth back to a boil. Add all the drained soaked bean-thread noodles and cook for about 1 minute, until they are tender and have taken up broth.

   Cook soaked noodles in broth · 1 minUses Actual broth and ginger remaining after lifting out the cooked thighs · Drained soaked bean-thread noodles

7. 7

   Step 7: Return all the shredded cooked chicken to the noodles and retained broth. Add the chopped 4 stalks green onions and cook gently for another 3–5 minutes, until everything is hot and the noodles are cooked through. Season the finished dish to taste with actual unmeasured salt and pepper; add a little of the optional shoyu only if desired.

   Finish chicken long rice · 5 minUses Bean-thread noodles in retained ginger broth · All actual shredded thigh meat, without any bones · 4 stalks green onions, chopped · Actual additional salt draw for final seasoning · Pepper, to taste at the end · A little soy sauce (shoyu), optional for final seasoning

8. 8

   Step 8: Spoon the finished chicken, noodles and actual retained broth into bowls. Serve this one batch as 2 main-meal portions or 4 smaller side portions.

   Uses Finished chicken long rice

9. 9

   Step 9: Refrigerate any leftovers promptly in a covered container and use within 3–4 days. Reheat the actual remaining portion thoroughly to 165°F / 74°C before serving.

   Uses Actual finished dish remaining after serving