Chicken Long Rice

• 6 (1/4-inch-thick) slices fresh ginger, peeled
• 2 garlic cloves, peeled
• 2 cups chicken stock or low-sodium chicken broth
• 3 cups water
• 3/4 pound chicken thighs (with bone)
• 1 teaspoon salt
• 6 dried shiitake mushrooms (1/2 ounce)
• 2 cups boiling-hot water
• 3 1/2 to 4 ounces bean thread (cellophane) noodles *
• 6 scallions

1. Smash ginger and garlic with flat side of a heavy knife, then combine with stock and 3 cups water in a 4-quart heavy saucepan.
2. Simmer, uncovered, 5 minutes.
3. Remove skin and excess fat from chicken thighs and add to stock mixture with salt.
4. Simmer, uncovered, until chicken is cooked through, 25 to 30 minutes.
5. Meanwhile, soak mushrooms in 2 cups boiling-hot water in a small bowl 15 minutes, then drain and thinly slice, discarding stems.
6. Transfer chicken with a slotted spoon to a cutting board.
7. Shred meat into 1/4-inch-thick pieces.
8. Skim fat from broth and discard ginger and garlic.
9. Stir mushrooms and noodles into broth and simmer, uncovered, until noodles are translucent, about 6 minutes.
10. Cut greens of scallions into 1 1/2-inch pieces and stir into broth along with chicken.
11. Simmer, uncovered, until noodles have absorbed most of broth, about 2 minutes.
12. *Available at Asian markets and Uwajimaya (800-889-1928).

ginger, garlic, chicken, water, chicken, salt, shiitake mushrooms, boilinghot water, bean thread, scallions

Taken from www.epicurious.com/recipes/food/views/chicken-long-rice-108116 (may not work)