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Chicken Long Rice

Long rice is really not rice at all. It is a thin, transparant Chinese noodle made of mung bean flour that is often called "cellophane noodles" because if its appearance. The simplest version of this dish includes only chicken, ginger, and long rice, but many versions include other ingredients such as mushrooms, carrots, celery, and onions.

Ingredients for Chicken Long Rice:

1 (3 pound) chicken

1/2" slice of ginger, crushed

1 bundle long rice, soaked in water to soften

3 green onions, sliced

Salt to taste

Instructions for Chicken Long Rice:
Soak long rice in cold water for 30 minutes to soften. Cover the chicken with water, add ginger, and bring to a boil. Lower the heat to simmer and cook for 1 hour, or until the meat pulls easily away from the bones. Remove chicken from the broth and strain the broth to remove the bones. Remove chicken to the broth and add the long rice. Simmer until half the broth is absorbd by the long rice. Season to taste with salt. Garnish with sliced green onions.