5 pkg. long rice
4 lb. chicken thighs or breasts
1 piece fresh ginger (2", crushed)
1 onion, thinly sliced
2 cloves garlic, chopped
3/4 c. carrots, julienned
3/4 c. regular or shitake mushrooms, julienned
3 qt. chicken stock
Salt & pepper to taste

Simmer chicken, garlic, onions and ginger in 3 quarts water or chicken stock until chicken is tender. Cool and shred chicken. Discard bones, skin and ginger. Reserve stock. Soak long rice in stock 1 hour. Cut in half with a knife.

Bring stock to a gentle boil, add soaked long rice, carrot and mushrooms. Cook for 15 minutes. Add shredded chicken and simmer 5 minutes. Salt and pepper to taste. Garnish with julienned green onions.