Chicken Long Rice
With bean thread noodles, kale, shiitake mushrooms, and a ginger-lemongrass broth, this updated Hawaiian dish handed down from Chinese immigrants is a cure-all for what ails you. Recipe courtesy Chef David Viviano, Fairmont Orchid
Chicken Long Rice
Ingredients
Serves
4
Ingredients
8 oz
Bean thread noodles
1 tsp
Sesame oil
2 cups
Shiitake mushrooms, sliced
2 cloves
Garlic, minced
3-in piece
Ginger, peeled, minced
1 stalk
Lemongrass, outer layer removed, thinly sliced
1 qt
Chicken stock
1 lb
Tyson fully cooked, low sodium, ½-in diced chicken
2 cups
Kale chiffonade
1 Tbsp
Low-sodium soy sauce
To taste
Salt and pepper
As needed
Sliced scallion
As needed
Lime wedges
Optional
Sambal
Directions
- In a large bowl, soak the noodles in warm water for about 30 minutes. Strain and set aside.
- In a large pot on medium-high heat, add the sesame oil and sauté the mushrooms.
- Add the garlic, ginger, and lemongrass. Continue to sauté for 1 minute.
- Add the stock. Simmer for 30 minutes.
- Add the chicken, kale, and soy sauce. Season with salt and pepper.
- Bring the broth to a boil. Add the noodles. Cook until they are translucent.
- To serve, place the noodles into a serving bowl. Ladle soup over the noodles. Top with scallions. Serve with lime and sambal, if desired.
Main Ingredient
Chicken
Segment
Lodging & Gaming