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David Viviano

David Viviano
Exec. Chef
Fairmont Orchid

Tyson Pulled Chicken Long Rice

Recipe courtesy of Chef David Viviano

Sponsor: Tyson Foodservice

Servings: 4


  • 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.


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

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