Chicken Long Rice Noodles - cooking recipe

Ingredients

2 lbs chicken thighs
6 cups chicken broth
2 cups water
2 chicken bouillon cubes
1 cup straw mushroom
1 fresh ginger, 1-inch piece crushed
1 teaspoon hawaiian sea salt
1 garlic clove, crushed
8 ounces cellophane noodles

Preparation

Place chicken thighs in a soup pot then cover with chicken broth and chicken bouillon and water. Add crushed ginger, salt, crushed garlic and mushrooms. Bring to a boil then reduce heat to a low simmer 30 minutes. Remove the chicken thighs to cool, then bone and shred chicken. Reserve the broth. Add cellophane noodle to broth then boil for 5 minutes. Add shredded chicken and mushrooms. Adjust seasoning to taste with salt, pepper, or soy sauce.