Chicken Long Rice

Place chicken parts, water, salt, minced ginger root, and finely chopped onion in a large pot. Bring to a boil over high heat, then reduce to medium and simmer for 25 minutes until the chicken is cooked through.

Remove the chicken pieces from the broth and set aside on a cutting board to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.

Return the strained broth to the pot and add the chicken bouillon cubes, stirring until fully dissolved. Bring back to a simmer over medium heat.

While the broth simmers, shred or cut the cooled chicken meat into bite-sized pieces, discarding skin and bones.

Add the long rice (bean threads) to the simmering broth, breaking them into shorter pieces as needed. Simmer for 8-10 minutes until the rice is tender and has absorbed the broth flavor.

Stir the shredded chicken back into the pot with the long rice and broth. Heat through for 2-3 minutes until the chicken is warmed.

Taste the broth and adjust seasoning with additional salt if needed. Ladle into serving bowls and garnish each bowl with chopped green onions.