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| What You Need: |
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1˝ pounds chicken hindquarters (thighs and legs)
2 slices ginger, each the size of a 25-cent piece
1 tablespoon plus 1 teaspoon salt
2 tablespoons oil
2 cloves garlic, peeled and finely chopped
12 ounces Chinese "mung bean" noodles or "sai fun" noodles (any Chinese store has these)
2 tablespoons light soy sauce
1 teaspoon salt
Ground white pepper to taste
˝ cup mushrooms (canned straw mushrooms would be great)
GARNISH
5 scallions, sliced
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| How To Cook: |
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1. Place the chicken quarters in a heavy 4-quart lidded pot and add the ginger and 1 tablespoon salt. Cover with water and bring to a simmer. Cook until tender, about 45 minutes. Turn off the heat, cover the pot, and allow the chicken to cool in the broth.
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2. When cool, remove the chicken from the broth, reserving the broth. Debone the chicken and discard the bones and skin. Dice the meat. Discard the ginger slices in the broth. Set both the chicken and the broth aside.
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3. Heat the pot again and add the oil and the garlic. Saute for just a moment and then add the noodles. Add just enough of the reserved broth to cover.
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4. Add the remaining 1 teaspoon salt and all the remaining ingredients, including the chicken, and bring to a simmer. Cook until all is tender, about 5 minutes. Do not overcook the noodles or they will become soft.
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5. Garnish with the scallions and serve.
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