Chicken Long Rice (Hawaiian-Style Chicken Soup)

Ingredients

• (16 ounce) packagebean thread vermicelli noodles
• warm water, as needed
• chicken breasts, or more to taste
• water, to cover
• quart chicken broth
• small onion, slice d thin
• clove sgarlic, chopped
• slice sfresh ginger, chopped
• bay leaves
• tablespoon patis (Philippine-style fish sauce)
• tablespoon soy sauce
• salt and ground black pepper to taste
• cup schopped bok choy

Instructions

1. Place bean thread noodles in a large bowl with enough warm water to cover by 1 inch; soak until softened, about 15 minutes. Drain, then cut noodles into desired lengths.
2. Add chicken breasts to a large pot with enough water to cover by several inches; bring to a boil. Cook until chicken is no longer pink in centers and the juices run clear, 7 to 10 minutes. An instant read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
3. Transfer chicken to a cutting board; shred into strands with 2 forks. Return chicken to the pot of boiling water.
4. Add chicken broth; reduce heat to medium high. Add onion, garlic, ginger, bay leaves, fish sauce, and soy sauce; season with salt and black pepper. Bring to a boil; add noodles. Cook at a boil until noodles are translucent, about 5 minutes.
5. Stir in bok choy; cook until leaves slightly wilt, 1 to 2 minutes.