Category: Casserole

3 lb Chicken breasts

3 tbsp Oil

2 Cloves garlic, minced

6 cup Chicken broth

1 tsp Minced ginger -or-

1/4 tsp Powdered ginger

1 1/2 tbsp Salt

2 Bundles (1.75-oz) long rice

1 can (6-oz) whole mushrooms, drained

2 tbsp 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.