Ingredients:
-
1 package/1.5 cups dried overflowing / 100 grams Cellophane noodles. May also be called Bean Thread Noodles or Glass Noodles or Long Rice Noodles
-
4 bone in skin on chicken thighs
-
32 oz room temperature chicken stock
-
1.5 inches ginger peeled cut into a few pieces
-
1/2 cup onions minced
-
1/2 cup celery minced
-
1/2 cup carrot finely diced
-
2 garlic cloves minced
-
1/2 cup onions sliced
-
3/4 cup celery cut into 2 " pieces
-
3/4 cup carrots cut into 1" pieces
-
2 garlic cloves
-
1 tbsp olive oil
-
salt and pepper to taste
-
Green onion for garnish
​
Method:
-
Fill a large bowl with cool water
-
Add the noodles to the bowl and make sure they are fully covered/submerged in the water
-
Set aside to add to the pot later in this method
-
Heat a stock pot or Dutch oven or other high sided pot to medium heat
-
Add the minced vegetables and finely diced carrot
-
Cook until fragrant and translucent about 5 minutes
-
Add the room temperature stock
-
Add the remaining vegetables
-
Add the ginger
-
Add the chicken thighs...My tip! make a few 1/4 inch slits into the chicken before adding to the pot to help infuse the stock flavor into the chicken
-
Cover the pot and bring to a simmer for 40 minutes
-
Check from time to time simmer not boil!
-
Skim off impurities from time to time (the white foam) during the 40 minutes and discard
-
Taste and season throughout the simmer
Watch the Tutorial:
Method continued:
-
Remove chicken and set aside in a separate plate or bowl to rest and cool
-
Use a handheld strainer to remove all of the remaining vegetable in the stock pot.
-
Keep the stock pot heat on low
-
Strain the noodles and shake out as much excess water as possible into a sink, so you don't dilute the amazing broth
-
Shred the chicken discard the bones and add back to the stock pot
-
Add the strained noodles to the pot
-
Bring to a simmer for 10 minutes
-
Best served into bowls with tongs then a ladle to fill the bowl with the broth
-
Garnish with finely sliced green onions