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Cilantro and scallions, for garnish
Noodles:
1 14-oz. bag tapioca starch
3 c. hot water
For the noodles: Mix rice flour and tapioca starch in bowl. Add hot water and knead until dough is ready. Separate dough into five portions and roll until ¼-inch thick. Cut into noodle strips.Â
For the stock:Â Add all ingredients to soup pot. Cook on medium-high about 30 to 45 minutes, or until chicken is tender. Remove chicken from pot and set aside to cool. When chicken is cool enough to touch, remove skin and bones. Pull chicken apart into smaller strips. Add noodles to pot and frequently stir, over 5 to 7 minutes, so noodles donât stick. Add chicken and continue to stir. Adjust seasoning, if needed, with salt and pepper. Garnish with cilantro and scallions. Serves 8 to 10.