Chicken Long Rice

• 2 1/2 lb chicken thighs (8)
• 2 teaspoons salt
• 1 1/2 tablespoons minced fresh ginger
• 2 1/2 qt water
• 1 large onion, finely chopped
• 1 1/2 extra-large (Knorr) chicken-bouillon cubes
• 4 small dried shiitake mushrooms
• 1/2 lb Chinese bean-thread (cellophane) noodles, cut into 3-inch lengths with kitchen scissors
• 1/2 cup chopped scallion
• 1 teaspoon black pepper

1. Simmer chicken with salt and ginger in 2 quarts water in a 5-quart pot, partially covered, skimming froth occasionally, until very tender, about 40 minutes.
2. Transfer chicken with tongs to a bowl, reserving broth.
3. When chicken is cool, discard skin and bones and shred meat.
4. Pour broth through a fine sieve into a bowl and clean pot.
5. Return broth to pot with remaining 2 cups water, onion, bouillon cubes, and mushrooms and bring to a boil, covered.
6. Add noodles and cook, covered, over moderate heat, stirring occasionally, 5 minutes.
7. Turn off heat and let stand, covered, 30 minutes.
8. Stir in chicken and heat until hot.
9. Stir in scallion, pepper, and salt to taste.

chicken, salt, fresh ginger, water, onion, chickenbouillon cubes, shiitake mushrooms, chinese bean, scallion, black pepper

Taken from www.epicurious.com/recipes/food/views/chicken-long-rice-103053 (may not work)