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| 3 x ca. 450 g | Chicken |
| | water |
| 1 Scheibe | (1.5-inch) fresh ginger; crushed |
| 1 | Bundle long rice soaked in water to soften |
| | salt |
| 3 | Stalks green onion |
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Place chicken in a large pot and cover with water. Add ginger and bring to a boil; lower heat and simmer about 45 minutes to an hour, or until meat falls away from the bones. Remove chicken from broth and discard bones. Return chicken to broth and add long rice. Simmer until about half the broth is absorbed by the long rice. Season with salt and green onions just before serving.
This is popular at moderm Lu'au.
Corum Formatted by: Dorie Villarreal
From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,
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