Dairy-Free Chicken Long Rice

Instructions

1. 1In a large heavy-bottomed pot, combine the about 450 g Chicken Thighs, 2 tablespoons Ginger (minced), 3 cloves Garlic (minced), 8 cups Chicken Broth, 2 tablespoons Soy Sauce, 1 teaspoon Sesame Oil, 0.5 teaspoon Salt, and 0.25 teaspoon Black Pepper.
2. 2Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 20-25 minutes, or until the chicken thighs are cooked through and no longer pink inside. The internal temperature of the chicken should reach 74°C.
3. 3Carefully remove the about 450 g Chicken Thighs from the pot using tongs 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 under the pot to medium-high and bring the broth back to a gentle simmer. Add the about 225 g Long Rice Noodles to the simmering broth. Cook for 5-7 minutes, stirring occasionally, until the noodles are tender but still have a slight chew.
5. 5Ladle the chicken and noodle soup into individual serving bowls. Garnish generously with the 2 stalks Green Onions, sliced thinly. Serve immediately while hot.

Related Guides