Ingredients
- 2½ lb chicken parts
- 3 quarts water
- 1 tbsp salt
- 1½ tbsp minced fresh ginger root
- 1 large onion, finely chopped
- 5 chicken bouillon cubes
- 8 oz "long rice" (bean threads — you may substitute angel hair pasta if you have to)
- 3 green onions, chopped (green tops included)
Make it step by step
- Put chicken into a five quart saucepan with two quarts of the water, the salt and ginger.
- Bring to a boil, skim, lower heat, and simmer for 40 – 45 minutes.
- Remove from heat and drain, saving broth.
- Remove meat from chicken, discarding bones.
- Shred meat and set aside.
- Combine broth, onion, bouillon cubes and the remaining one quart water in saucepan.
- Bring to a boil.
- Add long rice, then lower heat and cook, covered for 5 minutes.
- Turn off heat and let stand about 30 minutes.
- With kitchen shears, cut long rice into approximately 3- or 4- inch lengths.
- Stir in chicken and heat briefly, if desired, before serving.
- Sprinkle with green onions.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.