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



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 
  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.
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