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





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



Show ingredients


  1. In a large bowl, soak the noodles in warm water for about 30 minutes. Strain and set aside.
  2. In a large pot on medium-high heat, add the sesame oil and sauté the mushrooms.
  3. Add the garlic, ginger, and lemongrass. Continue to sauté for 1 minute.
  4. Add the stock. Simmer for 30 minutes.
  5. Add the chicken, kale, and soy sauce. Season with salt and pepper.
  6. Bring the broth to a boil. Add the noodles. Cook until they are translucent.
  7. 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
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