1 1/2-2 1/2 lb. frying chicken
2 1/2 tsp. salt
1 (4 oz.) bundle long rice
1/4 tsp. white pepper
3 (1/2") slices ginger root
4 c. water
1/2 c. chopped green onion

Cover chicken with water. Add ginger and 1 teaspoon salt. Simmer until chicken is tender (45-60 minutes). Cool. Bone chicken and cut into bite-size pieces. Cover long rice with warm water and let stand 1/2 hour, drain and cut in 4 inch lenths. Remove ginger from broth. Add long rice, green onion, remaining salt, pepper and chicken. Bring to a boil and simmer 10 minutes. Garnish with additional chopped onion, if desired.

Serves 8-10.