Bring 8 cups water in a saucepan to a boil.

Add 7oz (enough for 4 people) of thin rice noodles. Cook until done (about 5-6 minutes).

Drain off water; add 2 tb. sesame oil. Stir and cover. Set aside.

Pan fry ginger in 1 tb. of canola oil on high for three minutes until golden brown.

Add chicken and stir fry until done (about 8-10 minutes).

Stir in 1 cup of rice wine and 4 cups of boiling water. Cook on medium high for another 10 minutes.

Add wolf berries (gou qi zi) and wine. Add a final 2 tb. of sesame oil and salt to taste (1/4 tsp.)

Divide noodles into four bowls. Pour chicken and broth over the noodles until they are covered. Garnish with chopped green onion.