Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Chicken breasts |
| 3 tablespoons | Oil |
| 2 \N | Cloves garlic; minced |
| 6 cups | Chicken broth |
| 1 teaspoon | Minced ginger -or- |
| ¼ teaspoon | Powdered ginger |
| 1½ tablespoon | Salt |
| 2 \N | 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.
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