Chicken Long Rice

by Connie Phillips

1 chicken, whole 3 lbs. (cut up chicken or use skin on, bone in thighs)
1 white onion
8 oz. green onion, diced
2 pkgs. Long rice noodles (8 oz. packages)
*Long rice noodles can be found in the Asian foods section-this is white dried bean curd
1 oz. peeled ginger (or half a root), diced or julienned
Hawaiian salt (coarse or kosher salt) to taste
Garlic
Green onion

Boil or sauté chicken in water until meat is soft. Remove chicken to cool. Save stock (Chicken broth can be used if you forget and throw away the cooking water-stock: chicken base-powder or cube bullion.) NOTE: Broth level should be equal to meat level in pan.

Soak long rice in warm water for 10 minutes. Cut long rice (using scissors) so pieces are about 4 inches long.

Shred chicken meat, add to stock. Add white onion and ginger to chicken broth stock. Bring to a boil. Add the long rice (minus water it was soaking in). Cook about 20 minutes and add green onion pieces. Salt and pepper to taste. Serves 10 people.