Dairy-Free Chicken Long Rice

Ingredients

• about 680 g Chicken thighs
• 8 cups Chicken broth
• about 225 g Long rice noodles
• 2 tbsp Ginger
• 1/2 cup Green onions
• 1 tbsp Soy sauce
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 680 g chicken thighs and 8 cups chicken broth into a large pot. Bring the liquid to a boil over high heat, then reduce the heat to medium-low and simmer for 20 minutes, or until the chicken is cooked through. The chicken should no longer be pink inside.
2. 2Carefully remove the about 680 g chicken thighs from the pot. Place them on a clean cutting board and use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
3. 3Add the about 225 g long rice noodles, 2 tbsp ginger, 1/2 cup green onions, 1 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper to the pot with the chicken and broth. Stir everything together.
4. 4Increase the heat to medium and simmer for 5 to 7 minutes, stirring occasionally, until the about 225 g long rice noodles are tender. The noodles will become translucent and soft when they are ready.
5. 5Serve the chicken long rice hot.

Related Guides