Chicken Long Rice

1. 1

   Simmer chicken with salt and ginger in 2 quarts water in a 5-quart pot, partially covered, skimming froth occasionally, until very tender, about 40 minutes.

2. 2

   Transfer chicken with tongs to a bowl, reserving broth.

3. 3

   When chicken is cool, discard skin and bones and shred meat.

4. 4

   Pour broth through a fine sieve into a bowl and clean pot.

5. 5

   Return broth to pot with remaining 2 cups water, onion, bouillon cubes, and mushrooms and bring to a boil, covered.

6. 6

   Add noodles and cook, covered, over moderate heat, stirring occasionally, 5 minutes.

7. 7

   Turn off heat and let stand, covered, 30 minutes.

8. 8

   Stir in chicken and heat until hot.

9. 9

   Stir in scallion, pepper, and salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.