Chicken and Long Rice

• 2½ to 3 lbs. stewing chicken cut in pieces
• 2 tbsps. oil
• 1 clove garlic
• 1 inch piece ginger
• 4 cups water
• 1 stalk green onion
• 1 bunch long rice, soaked in hot water and cut into 3- 4-inch lengths
• 1 tbsp. salt
• Dash of salt
• 1 tbsp. shoyu
• 1 tbsp. ajinomoto
• 2 eggs

Fry garlic and ginger in 2 tablespoons oil (chicken fat may be used) until brown. Take out garlic and ginger, add chicken and fry until slightly browned. Add water and cook until chicken is tender (about 2 to 2½ hours). Add long rice and seasonings. Cook 10 minutes longer. Beat eggs lightly. Add chopped green onions. Season with salt and pepper. Fry into thin sheets. Cut in ½-inch squares and add to chicken and long rice.