Chinese Style-Chicken Long Rice Soup

Photo by Thomas H.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • 1

    boneless-skinless Chicken thigh

  • 2

    C. Chicken Broth (I tried Swanson’s Cooking Stock, I really liked it)

  • 2

    C. Water

  • 1

    Garlic clove, peeled and smashed

  • 1/2

    inch piece of fresh Ginger Root, cut into matchsticks (I used more like an inch)

  • A pinch of Sea Salt (taste before adding, you may not need it)

  • 1/3

    of a package of SaiFun or Bean Threads (Long Rice)

  • 3

    Green Onions, cut into 1 inch pieces

Directions

In a medium-sized pot, add the water, broth, chicken, ginger and garlic; cook until the chicken is very tender. Remove the chicken to a bowl and allow to cool slightly. Shred the meat and return it to the pot. While the chicken is cooking, place the bean threads into a large bowl of hot tap water to soak for 30 minutes. Strain the long rice and place into the soup; simmer partially covered for about 30 minutes, until the long rice is also tender. Add the salt, if needed, and the greens onions just before serving.

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