Chicken Long Rice

• 2 Tbsp. vegetable oil
• 1/2 tsp. peeled ginger root, crushed
• 1 clove garlic, crushed
• 2 to 3 lb. fryer chicken, cut in serving pieces
• 1 qt. water
• 6 large mushrooms, sliced and salted
• 1/2 tsp. black pepper
• 1/2 tsp. m.s.g.
• 1/2 tsp. curry powder
• 1 bundle long rice, soaked until soft and cut in 3-inch lengths
• 3 stalks green onions, cut in 2-inch lengths

1. Heat oil in heavy saucepan. Stir-fry ginger root, garlic and chicken until lightly browned.
2. Add water and mushrooms.
3. Cook for about 45 minutes or until chicken is tender. Add salt, pepper, m.s.g. and curry.
4. Cook for 15 minutes. Stir in long rice and onions.
5. Simmer for 10 minutes. Serves 6 to 8 regular people or 3 Hawaiians.

vegetable oil, ginger root, clove garlic, fryer chicken, water, mushrooms, black pepper, curry powder, long rice, stalks green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687697 (may not work)