Chicken Long Rice Noodles |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Hawaiian style noodles dish. Ingredients:
2 lbs chicken thighs |
6 cups chicken broth |
2 cups water |
2 chicken bouillon cubes |
1 cup straw mushroom |
1 fresh ginger, 1-inch piece crushed |
1 teaspoon hawaiian sea salt |
1 garlic clove, crushed |
8 ounces cellophane noodles |
Directions:
1. Place chicken thighs in a soup pot then cover with chicken broth and chicken bouillon and water. Add crushed ginger, salt, crushed garlic and mushrooms. Bring to a boil then reduce heat to a low simmer 30 minutes. Remove the chicken thighs to cool, then bone and shred chicken. Reserve the broth. Add cellophane noodle to broth then boil for 5 minutes. Add shredded chicken and mushrooms. Adjust seasoning to taste with salt, pepper, or soy sauce.
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