David Viviano
Exec. Chef
Fairmont Orchid

Tyson Pulled Chicken Long Rice

Recipe courtesy of Chef David Viviano

Sponsor: Tyson Foodservice

Servings: 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

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.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams