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Chicken Long Rice Recipe
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.
Ingredients
YIELD: 4 Servings
| AMOUNT | MAIN INGREDIENTS |
| 1 lb. | Tyson® Fully Cooked All Natural* Low Sodium Pulled Chicken Breast |
| 8 oz. | Bean Thread Noodles |
| 1 tsp. | Sesame Oil |
| 2 cups | Shiitake Mushrooms - Sliced |
| 2 cloves | Garlic - Minced |
| 3-inch piece | Ginger, Peeled - Minced |
| 1 stalk | Lemongrass With Outer Layer Removed - Thinly Sliced |
| 1 qt. | Chicken Stock |
| 2 cups | Kale Chiffonade |
| 1 Tbsp. | Low-Sodium Soy Sauce |
| To taste | Salt & Pepper |
| As needed | Sliced Scallion |
| As needed | Lime Wedges |
| Optional | Sambal |
Directions
Step 1: In a large bowl, soak the noodles in warm water for about 30 minutes.
Step 2: Strain and set aside.
Step 3: In a large pot on medium-high heat, add the sesame oil and sauté the mushrooms.
Step 4: Add the garlic, ginger, and lemongrass. Continue to sauté for 1 minute.
Step 5: Add the stock. Simmer for 30 minutes.
Step 6: Add the Tyson® Fully Cooked All Natural* Low Sodium Pulled Chicken Breast, kale, and soy sauce. Season with salt and pepper.
Step 7: Bring the broth to a boil. Add the noodles. Cook until they are translucent.
Step 8: To serve, place the noodles into a serving bowl.
Step 9: Ladle soup over the noodles.
Step 10: Top with scallions.
Step 11: Serve with lime and sambal, if desired.
Application Uses
MEAL
Lunch
Dinner
MAIN INGREDIENTS
Chicken
CUISINE
American
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