3 lb Chicken breasts
3 tb Oil
2    Cloves garlic; minced
6 c  Chicken broth
1 ts Minced ginger -or-
1/4 ts Powdered ginger
1 1/2 tb Salt
2    Bundles (1.75-oz) long rice
1 cn (6-oz) whole mushrooms;
-drained
2 tb Thinly sliced green onions

Remove skins and bones from chicken and use them to prepare chicken stock.
Cube chicken. Heat oil in a large skillet; saute chicken and garlic until
browned. Add broth, ginger and salt; simmer 1 hour or until chicken is
tender. Soak long rice in warm water for 30 minutes; cut into 2 inch
pieces. Add long rice and mushrooms to chicken; simmer 15 more minutes.
Sprinkle with green onions just before serving.