Chicken Long Rice Recipe

Chicken Long Rice 

Ingredients
3-4 Chicken breasts bone in 
1 Small Onion
2-3 Cups of Shredded cabbage 
3 slices of ginger
3 cloves of garlic
3 bay leaves
1 Tablespoon Soy Sauce
1 Tablespoon Patis (fish sauce)
1 QT (32 fl oz) Chicken Broth 
3-4 Cups of water
Salt to taste
Pepper to taste 

Directions
Place Bean threads in a large bowl of tap hot water; set aside. Place water into large pot bringing it to a boil on a high heat. While waiting for the water to boil, crush ginger and garlic, slice onions and cabbage; set aside. Once water is beginning to boil, add chicken, be sure chicken is covered with water; if not add a little more water. Boil chicken for 25-30 mins. Skim off any brown foam that accumulates on top of water. When chicken is fully cooked; take out chicken one at a time, separate chicken from bone, then shred chicken breast; place shredded chicken back into pot; continue for all remaining chickens. When finished shredding chicken add crushed garlic, ginger, and bay leaves to pot. Reduce heat to medium and let reduce until half. About 15-20 mins. Add sliced onions and cover; let cook until onions are softened. About 10 mins. With kitchen shears cut bean threads to desired length, then drain water; set aside. Raise heat to medium high; add chicken broth and bring to boil. About 10 mins. Lower heat to medium low; add bean threads cover and let simmer for 10 mins until noodles are translucent. Add Soy and fish sauce then add shredded cabbage; cover and let simmer for 10 mins; until cabbage is soft. Add salt and pepper to taste; serve over steamed rice and enjoy !