Chicken Long Rice

 

1 1/2 pounds skin-on, bone-in chicken thighs

12 C. chicken broth

5 garlic cloves, peeled and lightly smashed

One 5-inch piece fresh ginger, peeled and thinly julienned

1 1/2 tsp. Hawaiian salt (‘alaea)

One 5.3-ounce package bean thread noodles

6 green onions, white and green parts, chopped

 

Place the chicken, broth, garlic, three-quarters of the ginger, and the salt into a large pot. Bring everything to a boil over high heat, then turn the heat to medium-low and simmer with the lid on until the chicken is tender, about 45 minutes. Skim off the surface of the broth periodically while simmering. Once the chicken is cooked, remove it from the broth and place on a plate to cool slightly. Continue simmering the broth while the chicken cools. Meanwhile, place the bean thread noodles in a large bowl and cover with cold water. Let sit for 30 minutes to hydrate and soften the noodles; drain the water from the bowl and cut the soaked noodles in half or thirds with a pair of kitchen shears. When the chicken is cool enough to touch, remove the skin and bones and cut the meat into bite-size pieces. Add the meat back to the broth, along with half of the green onions, and continue to simmer. Skim any scum that may form. Add the hydrated bean thread noodles to the broth and simmer for another 10 minutes, until the noodles are clear, plumped, and tender. Garnish with the remaining julienned ginger and chopped green onions and serve hot.