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Chicken Long Rice

 
2 1/2 lbs. chicken thighs
3 quarts water
1 tbsp. salt
1 1/2 tbsp. minced ginger root
1 large onion finely chopped
5 chicken bouillon cubes
8 oz. long rice (otherwise known as bean threads and found in an Asian grocery store)
3 green onions, chopped

Put chicken into a 5 quart saucepan. Add 2 quarts water, salt and ginger. Bring to a boil, skim, lower heat and simmer for 40 minutes. Remove from heat and drain, saving broth. Remove meat from chicken, discarding the bones. Shred meat and set aside. Put broth, onion, bouillon cubes and the remaining quart of water into saucepan. Bring to a boil. Add long rice, lower heat and cook covered for 5 minutes. Turn off heat and let stand about 30 minutes. With kitchen shears, cut long rice into about 3-4 inch lengths. Stir in chicken and heat briefly, if desired, before serving. Sprinkle with green onions. Makes 6-8 servings.

- 2002 Tour
Hawaii