Ono Chicken and Long Rice

• 2 lbs. box of chicken thighs, thawed and cut each piece in half or thirds
• 2 tbsp. butter or chicken fat
• 4½ cups hot water
• 1 tbsp. salt
• 1 tsp. shoyu
• 2 bundles of long rice, soaked in water as bundled
• ½ inch piece of ginger, crushed

Saute chicken in butter or chicken fat. Add 4½ cups of hot water, crushed ginger and cook until tender.
Season with salt and shoyu.
Drain and cut bundled long rice in half or length of your choice, remove string. Add long rice to chicken and cook for 10 minutes.
Enough for 8 to 10 servings.