Chicken Long Rice

Directions

1. 1
   Simmer chicken with salt and ginger in 2 quarts water in a 5-quart pot, partially covered, skimming froth occasionally, until very tender, about 40 minutes.
2. 2
   Transfer chicken with tongs to a bowl, reserving broth.
3. 3
   When chicken is cool, discard skin and bones and shred meat.
4. 4
   Pour broth through a fine sieve into a bowl and clean pot.
5. 5
   Return broth to pot with remaining 2 cups water, onion, bouillon cubes, and mushrooms and bring to a boil, covered.
6. 6
   Add noodles and cook, covered, over moderate heat, stirring occasionally, 5 minutes.
7. 7
   Turn off heat and let stand, covered, 30 minutes.
8. 8
   Stir in chicken and heat until hot.
9. 9
   Stir in scallion, pepper, and salt to taste.