Chicken Long Rice Soup

Instructions

1. 1Place the about 450 g boneless, skinless chicken breasts, 8 cups water, 2.54 cm ginger sliced, and 2 cloves garlic minced into a large pot.
2. 2Heat the pot over high heat until it reaches a rolling boil (100°C / 100°C). Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
3. 3Carefully remove the cooked chicken breasts from the pot and place them on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
4. 4Increase the heat to medium-high and bring the broth back to a gentle simmer (around 85°C / 85°C). Add the about 113 g long rice noodles to the simmering broth.
5. 5Cook the noodles for 5 minutes, or until they are tender and have absorbed some of the broth. Stir occasionally to prevent sticking.
6. 6Stir in the 2 tbsp soy sauce, 1 tsp salt, and 1/2 tsp black pepper. Taste the broth and adjust seasoning if needed.
7. 7Ladle the chicken long rice soup into bowls and garnish with the 1/4 cup sliced green onions just before serving.

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