Chicken and Long Rice
2-1/2 to 3 lbs. stewing chicken cut in pieces
1 bundle long rice, soaked in hot water and cut into 3-4" lengths
2 tbsp. oil
1 tbsp. salt
1 clove garlic
Dash of pepper
1 inch piece ginger
1 tbsp. shoyu
4 cups water
1 tbsp. ajinomoto
1 stalk green onion
2 eggs
Fry garlic and ginger in 2 tbsp. oil (chicken fat may be used) until brown. Take out garlic and ginger, add chicken and fry until slightly browned. Add water and cook until chicken is tender (about 2 to 2-1/2 hours). Add long rice and seasonings. Cook 10 minutes longer.
Beat eggs lightly. Add chopped green onions. Season with salt and pepper. Fry into thin sheets. Cut in 1/2 inch squares and add to chicken and long rice.
