Soy Sauce (to taste) ½ C dry Shiitake mushrooms, sliced 1 can Chicken broth (14.5oz)
Put chicken parts in a 16-quart stockpot. Fill with water; make certain the water covers 2-3 inches over the chicken parts. Add chopped garlic and ginger. Add soy sauce to taste. Boil chicken until tender. While the chicken is preparing to boil, add the Long Rice and Shiitake mushrooms to water and soak until soft. When chicken is done, add chicken broth to the pot, then lower heat to simmer. Drain all but 1-cup water from the long riceShiitake mushroom soak. Add long rice/Shiitake mushrooms/water to the chicken and simmer for 15-20 minutes stirring occasionally. Add more soy sauce if needed. Serve over hot rice.