CHICKEN LONG RICE Hawaiian Traditional

1 whole chicken, about 2 ½ pounds

1 piece of fresh ginger, about the size of a quarter

1 clove of garlic, minced or pressed

Salt and pepper to taste

4 ounces of dried shiitake mushrooms

1 (4 oz. bundle long rice)

1 Maui or Vidalia onion, sliced

chopped green onions garnish

Cut the chicken into small pieces, leaving in the bone. With a mallet, crush the ginger. In a sauce pan, cover the chicken with cold water and add the ginger, garlic, salt and pepper. Over medium heat, cook the chicken until tender. Remove the chicken from the stock. Reserve the stock. While the chicken is stewing in separate bowls, re hydrate the mushrooms and long rice by pouring warm water over them and allowing them to stand for one hour.

Drain the mushrooms and the long rice and add them to the chicken stock with the onion. Cook until the long rice becomes soft and transparent. Return the cooked chicken to the broth and simmer for about 30 minutes. Serves 12 as a main dish.

You may take the bones and skin off of the chicken before the final 30 minute phase if you wish. Make it not traditional but easier to eat.