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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

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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

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