Ingredients

• Stewing chicken
• Large piece fresh ginger root
• Garlic
• Salt
• Pepper
• 1 bundle long rice
• Several dry black mushrooms
• 1 onion
• 1 or 2 tomatoes

Method

1. Disjoint chicken. Pound ginger root. Barely cover chicken with cold water, add ginger, garlic, salt, pepper. Stew it until tender. Remove chicken from stock, also garlic and ginger. Cover long rice and black mushrooms with water and soak 1 hour. Drain. Slice onion. Cook long rice and mushrooms with onion in chicken broth. Add salt if necessary. Long rice is cooked when transparent. Put chicken back in. About 1/2 hour before serving, add 1 or 2 tomatoes, peeled and quartered.