2 1/2 lb. chicken thighs
3 qt. chicken broth or water
2 tsp. salt
6 cloves garlic, minced
2 tbsp. vegetable oil
1/4 c. fresh ginger root, sliced
8 oz. long rice (cellophane noodles)
shiitake mushrooms (optional)
1/2 c. green onion

Heat oil in a large pot. Add garlic and sauté until light brown. Add chicken and sauté until brown. Add broth (or water) and fresh ginger. Bring to a boil, then lower heat and simmer for 40 minutes. Shred chicken, return to broth and add long rice, cooking another 5-10 minutes until long rice is clear in color. Add mushrooms and turn off heat. Let sit for 10 minutes. Top off with chopped green onions