Shoyu Chicken Long Rice

Ingredients

4 Chicken thighs or chicken breast with skin and bones removed, cubed
4 cups chicken broth
1/2 cup shoyu
2 inch finger of fresh ginger, minced
2 garlic cloves minced
1 medium onion, minced
2 cups celery, sliced thin
2 carrots, julienned
1 oz. dried shiitake mushrooms
4 oz. long rice
6 green onions, cut 1 inch in length

Directions:

Soak long rice and mushrooms for one hour in warm water. When finished slice mushrooms.
Pour chicken broth and shoyu into large pot, add chicken, ginger and garlic and simmer for five minutes.
Add onion, celery, carrots, mushrooms and simmer for another 4 to 5 minutes.
Drain long rice and cut into 3-inch lengths.
Add green onions and long rice to pot and cook five minutes or until long rice becomes translucent. Salt and pepper to taste.