3 pounds chicken breasts
3 Tbl oil
2 cloves garlic, minced
6 cups chicken broth
1 tsp minced ginger or 1/4 tsp powdered ginger
1 1/2 Tbl salt
2 bundles (1 3/4 oz. each) long rice**
1 can (6oz.) whole mushrooms, drained
2 Tbl thinly sliced green onions
Instructions:
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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