Yield: 8 Servings
|3 pounds||Chicken breasts|
|2||Cloves garlic; minced|
|6 cups||Chicken broth|
|1 teaspoon||Minced ginger -or-|
|¼ teaspoon||Powdered ginger|
|2||Bundles (1.75-oz) long rice|
|1 can||(6-oz) whole mushrooms; drained|
|2 tablespoons||Thinly sliced green onions|
Remove skins and bones from chicken and use them to prepare chicken stock.
Cube chicken. Heat oil in a large skillet; saute chicken and garlic until browned. Add broth, ginger and salt; simmer 1 hour or until chicken is tender. Soak long rice in warm water for 30 minutes; cut into 2 inch pieces. Add long rice and mushrooms to chicken; simmer 15 more minutes.
Sprinkle with green onions just before serving.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .