Chicken and Long Rice Soup

Audrey Takaki Shigeoka, Class of 1965

• 2 lb chicken
• 2 pkg long rice soaked in water to soften, then cut about 5-inch lengths
• 1 bunch green onion, cut small
• 1 pkg shiitake (dried mushrooms) soaked in water and cut into small pieces (diced)
• Dash msg
• Dash pepper
• 1/2 onion, sliced
• Salt to taste
• Chinese parsley, cut small (optional)

Boil chicken in 1-1/2 gallon water until chicken is tender. Take chicken out, tear into small pieces, put back into broth; add msg, salt, mushrooms, onion, pepper; add long rice and boil about 2 minutes. Sprinkle with green onion and Chinese parsley.

Yield: 6 servings

NOTE: This is a Vietnamese recipe shared by a couple of Vietnamese students for my cooking class. This is very easy.