Chicken Long Rice

Recipe by Chef Göran Streng  

32 ounces Katy’s Kitchen chicken broth
3 tablespoons soy sauce
3 cloves garlic minced
2 tablespoons ginger peeled and grated
1 teaspoon sugar
1 pound Mountaire chicken thighs boneless, skinless
8 ounces Family Foods bean thread noodles (aka cellophane noodles)
1/4 cup green onion sliced
Hawaiian sea salt (optional, to taste)

In a large stockpot, combine the chicken broth, soy sauce, garlic, ginger, and sugar.

Bring to a boil and add chicken thighs. Reduce heat and simmer for 30-40 minutes.

In the meantime, place bean thread noodles in a large bowl and pour warm water over them. Enough to cover the noodles completely. You just want them to start loosening up.  Set aside until chicken and broth is done cooking.

When chicken is cooked through use a slotted spoon to remove from the broth (do not discard the broth) and shred. Skim any grease or foam from the broth and then return chicken to the broth.
Stir noodles into the broth and simmer another 5 minutes or until noodles are soft and translucent. Add more chicken broth if needed if you like the noodles to be more “soup” like.

Add more soy sauce to taste (optional) and garnish with green onion.