Chicken Long Rice

Description
A Hawaiian Chinese dish
 * Contributed by Catsrecipes Y-Group
 * Makes 6 to 8 servings

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)

Directions

 * 1) Put chicken into a five quart saucepan with two quarts of the water, the salt and ginger.
 * 2) Bring to a boil, skim, lower heat, and simmer for 40 – 45 minutes.
 * 3) Remove from heat and drain, saving broth.
 * 4) Remove meat from chicken, discarding bones.
 * 5) Shred meat and set aside.
 * 6) Combine broth, onion, bouillon cubes and the remaining one quart water in saucepan.
 * 7) Bring to a boil.
 * 8) Add long rice, then lower heat and cook, covered for 5 minutes.
 * 9) Turn off heat and let stand about 30 minutes.
 * 10) With kitchen shears, cut long rice into approximately 3- or 4- inch lengths.
 * 11) Stir in chicken and heat briefly, if desired, before serving.
 * 12) Sprinkle with green onions.