Chicken Glass Noodle Soup

1: Prepare bean thread noodles: soak bean thread in hot water for 20-30 minutes then drain and set aside.

2: Prepare dehydrated mushrooms: soak mushrooms in hot water for 30 minutes then rinse and drain under cold water; set aside.

3: Prepare bamboo: clean dehydrated bamboo under cold water then cook in boiling water for 20 minutes; set aside.

4: Bring 18 cups of water to boil then add the chicken along with gizzards and lungs. Boil then reduce heat to low, cover, and simmer for 20 minutes, skimming foam.

5: After 20 minutes, uncover and add ginger slices, mushrooms, and bamboo.

6: Remove chicken from broth and allow to cool before shredding the meat from the carcass.

7: Season broth to your preference. Use fish sauce, soy sauce, sugar, salt, chicken bouillon to taste.

8: Assemble bowls with desired toppings and enjoy.