2-3 pounds chicken thighs
3 cups water
3 cups chicken broth
1 can sliced mushrooms
1″ piece of fresh ginger (crushed)
1 teaspoon Hawaiian salt, sea salt, or Kosher salt
1 clove crushed garlic
4 bundles long rice (soak in warm water till soft)
2 cubes chicken bouillon

Place chicken thighs in a soup pot then cover with water and canned chicken broth. Add crushed ginger, salt, crushed garlic, mushrooms and chicken bouillon. Bring to a boil then simmer 45minutes or until tender. Allow to cool, then bone and shred chicken. Reserve broth. Cut long rice in 4 inch lengths, add to broth then boil for 15 minutes. Add shredded chicken. Adjust seasoning to taste with salt, pepper, or soy sauce. Makes about 12 servings.

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