I miss this dish so I put together my own recipe.
- Carbohydrate 7.23516 g
- Cholesterol 78.96 mg
- Fat 18.159 g
- Fiber 1.81360002827644 g
- Protein 26.36706 g
- Saturated Fat 4.432824 g
- Serving Size 1 1 Serving (413g)
- Sodium 4448.337 mg
- Sugar 5.42155997172356 g
- Trans Fat 1.107111 g
- Calories 298 calories
Step-by-step
- Saute' onions in hot oil, add garlic and ginger.
- Add broth, and soy sauce; bring to a simmer.
- Add Chicken and bring to a boil.
- Once boiling add long rice.
- You and soak ahead of time if you wish.
- Also I always forget to break the long rice up until I go to serve.
- Shorter strands make it easier to serve.
- Simmer until chicken is cooked through, and falling apart, adding more water as necessary to keep it soupy.
Swapping mung bean threads for standard rice noodles fundamentally alters the dish because mung bean starch gelatinizes differently than rice flour. Mung bean noodles absorb liquid without releasing excessive surface starches, maintaining a translucent appearance and distinct bite rather than releasing cloudiness into the broth. When building the aromatics, sweat the sliced ginger and garlic in neutral oil over medium-low heat for roughly three minutes until aromatic, preventing the compounds from turning bitter before the stock is added.
Starch Management and Texture Control
Long rice requires careful monitoring during the simmer phase to achieve the desired consistency. The noodles continue hydrating as the temperature holds, absorbing liquid at a rate of roughly double their dry weight. Break the dry strands into lengths of four to six inches before cooking to ensure even distribution throughout the pot and prevent clumping during service. Maintaining a gentle simmer rather than a rolling boil prevents the chicken thighs from tightening prematurely while allowing collagen to break down fully over forty-five minutes.
- Add boiling water in half-cup increments if the broth reduces too quickly during the simmer.
- Store leftovers in a sealed container for up to three days, noting that the noodles will continue absorbing liquid while chilled.
