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