Chicken Long Rice - cooking recipe

Ingredients

3 lbs boneless skinless chicken (cut into small pieces)
6 tablespoons soy sauce, divided
1 tablespoon sesame oil
2 tablespoons fresh ginger, minced
3 garlic cloves, minced
1 teaspoon sugar
1 dash fresh ground black pepper
2 tablespoons oil
6 -8 ounces mushrooms, sliced
3 -4 green onions, chopped
10 ounces bean thread noodles (cellophane noodles)
8 ounces chicken broth

Preparation

Make marinade: In bowl, combine 2 tablespoons of the soy sauce, sesame oil, ginger, garlic, sugar and pepper.
Add chicken to the marinade and refrigerate for at least 1 hour.
Cut bean threads into 8ths and soak them in cold water for 30 minutes.
Heat large skillet or wok over high heat. Add oil and the marinated chicken. Cook, turning often, until chicken is no longer pink.
Reduce heat. Add mushrooms, green onions, bean threads (drained), chicken broth, and remainder of the soy sauce.
Simmer until hot, stirring often, about 3 minutes. Be careful not to overcook the bean threads.