Hawaiian - Chicken Long Rice

HAWAIIAN CHICKEN LONG RICE
(Adapted from a recipe by Sam Choy)

Serving size: 6

Ingredients:
1 pound chicken thighs (about 4 thighs), skin and bones removed, cubed
2 1/2 cups chicken broth
1 inch thumb length ginger, julienned
1/2 medium onion, minced
2 carrots, julienned
5 shiitake mushrooms, sliced
3 ounces of mung bean noodles or vermicelli (the long rice)
1 scallion, chopped
1 teaspoon sea salt

1. Soak the long rice in warm water for one hour.
2. Pour chicken broth into large pot, add chicken and ginger and simmer for five minutes.
3. Add onion, carrots, mushrooms, and simmer for another 4 to 5 minutes.
4. Drain long rice. Add salt, green onions, and long rice to pot and cook five minutes or until long rice becomes translucent.