Chicken Long Rice

Sorry, I've never timed the prep/cook time...times entered are just estimates.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 4  lbs whole chickens, preferably fryer
• 1  teaspoon salt
• 2  tablespoons  vegetable oil
• 1  onion, sliced (optional)
• 2  garlic cloves, minced
• 1 1⁄2 teaspoons fresh ginger, thinly sliced
• 1⁄4 cup soy sauce
• 12  ounces bean thread noodles, soak 15 minutes, drain
• 6  green onions, chopped in 1 inch pieces
•  chicken stock

Directions

1. In a large covered pot, cook chicken with ginger and salt in enough chicken stock to cover until tender.
2. When chicken has cooled, debone and shred meat.
3. Reserve chicken stock.
4. In a skillet, heat oil and saute onion, garlic and ginger until lightly browned.
5. Add noodles and enough reserved chicken stock to cover.
6. Add chicken and soy sauce; simmer until noodles are tender.
7. Optional: top with chopped or minced green onions. This recipe is slightly on the bland side; may want to add soy sauce, or more salt, ginger or some chicken bouillon to flavor.