Flavor Trends, Strategies and Solutions for Menu Development
David Viviano Exec. Chef Fairmont Orchid

David Viviano
Exec. Chef
Fairmont Orchid

Tyson Pulled Chicken Long Rice

Recipe courtesy of Chef David Viviano
Sponsor: Tyson Foodservice

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

  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

About The Author