Chicken Long Rice
Ingredients
1 pound chicken thighs
1 4-inch piece of ginger, thinly sliced
6 cups chicken broth
2 bundles (1.32oz each) vermicelli noodles
4 stalks green onions, chopped
Directions
Put the vermicelli noodles in a bowl and cover with water. Let soak for 15 minutes. Drain water and set aside.
Season the chicken thighs with salt. In a deep saucepan, brown both sides on medium-high heat (about a minute on each side).
Add the sliced ginger to the pan. Add the chicken broth to the pan. Let simmer for 15 minutes until the chicken thighs are cooked through.
Remove the chicken thighs from the pan. Let cool and shred into ¼-inch pieces.
Bright the broth back up to a boil. Add in the drained vermicelli noodles. Cook for a minute.
Add back the shredded chicken thighs. Add in the chopped green onions. Cook for 3-5 more minutes until everything is cooked through.
Then spoon out into bowls. Serve and eat!
