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Ingredients
- 8 oz Bean Thread Vermicelli Noodles
- 3 Chicken Breasts
- 6 C Water
- 6 C Chicken Stock
- 1 Sweet Onion Halved and sliced thin
- 3 Garlic Cloves minced
- 1.5 tsp Ginger Paste
- 1 Tb Fish Sauce
- 1 Tb Soy Sauce
- 3 Bay leaves
- 2 tsp Salt
- 1 tsp Black Pepper
- 2 C Bok Choy chopped
- 1.5 C Calrose Rice
Ingredients
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Instructions
- While the Chicken and Rice are cooking and the Noodles are soaking prep the rest of the ingredients.
- Place the Vermicelli noodles in a large bowl and cover them with hot tap water. Allow them to soak for 15 minutes. Then remove to a cutting board and chop into smaller pieces. I made 5 cuts across
- Place the Rice in a 1.5 Qt sauce pan along with 2 C of the Chicken Stock. Bring to a boil then cover and turn the heat to low. Cook for 20 minutes. Then uncover and fluff with a fork.
- Place the Chicken Breasts and the 6 C. of Water in a 6 Qt. pot. Bring to a boil. cook for 10 minutes. Remove the Chicken Breasts to a cutting board to shred. Then return the Chicken to the Pot with the water
- Add to the pot of Chicken The remaining 4 C of Chicken Stock, Water the Onion, Garlic, Ginger, Fish Sauce, Soy Sauce, Bay Leaves, Salt and Pepper. Bring to a boil and then add the cut up Noodles. Cook for about 5 minutes then turn the heat off
- Stir in the chopped Bok Choy and allow to cook until wilted. About 2 minutes
- Place a scoop of the Rice into the bottom of a bowl then top with the Chicken Long Rice. Garnish with diced Green Onion and a sprinkle of Crushed Red Pepper. Server with some toasted Sweet Hawaiian Bread
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