Chicken Long Rice

Chicken Long Rice

2 1/2 lb chicken parts 3 quarts water 1 TBS. salt 1 1/2 TBS. 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)

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. Makes 6 to 8 servings.

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