Ingredients:

  • 2 tbsp neutral oil
  • 3-inch piece fresh ginger, sliced thick
  • 4 cloves garlic, minced
  • 3 scallions, chopped
  • 2 lbs bone-in, skin-on chicken thighs
  • 6 cups low-sodium chicken broth
  • 2 tbsp low-sodium soy sauce
  • 1 tsp salt
  • 1 tsp sugar
  • 4 oz dried bean thread noodles
  • 2 scallions, sliced

Instructions:

  1. Heat 2 tbsp neutral oil in a pot over medium heat. Add the sliced ginger, minced garlic, and 3 chopped scallions; sauté for 3-5 minutes until fragrant and ginger edges are light golden brown.
  2. Add 2 lbs bone-in, skin-on chicken thighs to the pot and sear for 2 minutes per side. Pour in 6 cups low-sodium chicken broth, 2 tbsp low-sodium soy sauce, 1 tsp salt, and 1 tsp sugar.
  3. Bring the liquid to a boil, then immediately reduce heat to medium-low. Cover and simmer for 30-35 minutes, or until the chicken is tender and reaches an internal temperature of 165°F (74°C).
  4. Transfer chicken to a plate and let it cool for 5 minutes. Remove and discard the skin and bones, then use two forks to shred the meat into long, thin strips.
  5. While the chicken simmers, soak 4 oz dried bean thread noodles in a bowl of hot water for 10-15 minutes until softened. Drain the noodles and use kitchen shears to cut them into manageable lengths.
  6. Stir the shredded chicken and the soaked noodles back into the simmering broth. Heat through for 2 minutes, then remove from heat.
  7. Divide into bowls and garnish with 2 sliced scallions.