Chicken-Scallion Rice Bowl

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This was very good. Lots of flavors and very healthy. I wouldn't substitute anything for the fish sauce, it gives the broth a distinct flavor. Next time I might try bean sprouts instead of jicama.

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This was delicious. It was FULL of flavor and the air was filled with a delicious aroma; I'm shocked at the people who said this was bland. I'm wondering if they forgot to add some of the garnishes at the end like the fresh basil, fresh green onions, the squeeze of lime, etc... In Asian dishes often the finishing touches are what make the dish. I basically followed this recipe all the way, but had to make a couple of changes because I forgot I didn't have chicken broth. I used 6 bouillion cubes with the broth and two tablespoons of the squeeze minced ginger you find in the produce section. The rest of the ingredients I used as stated in the recipe (don't sub soy for fish sauce. In the end, I found the broth was too salty because of the boiullon cubes so I added a little bit of water, tasting and stirring and adding as needed.

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Love this dish! Never used jicama in soup before but it was a great new add-on.

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This is a great dish, especially for the winter weather!!! The flavors are subtle, but still good. I used bamboo shoots instead of jicama, two medium sized chicken breasts and seasoned the chicken with a little salt and pepper before placing in the broth.

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I loved this dish. I made it for my family and they loved it too. Some other reviews said this recipe was bland, I disagree. Mine was very spicy (used the whole pepper and it had the right amount of kick.
I really like the ingredients that this recipe used, which gave it a variety of textures.
For the broth, I did not use fish sauce... ick, I used soy sauce instead. Great Dish!

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I absolutely loved this recipe. It's easy to do, and despite the long list of ingredients and multiple steps, it wasn't too work-intensive. The broth was super flavorful, and at the same time very simple. The chicken was perfectly cooked, and I loved the flavor of the fresh scallions with the chicken and rice. The mushrooms also added a nice meatiness. The jicama added a nice texture, but I'm sure you could substitute water chestnuts if that was your preference. It had a really great flavor, and I will definitely be coming back to this one.

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While this isn't a recipe that's going to blow your taste buds away, it's certainly one that gives an excellent and healthy spin on a new comfort food. I had to make two substitutions: I used portobella mushrooms instead of shitake and white rice instead of brown. All in all I think that helped tremendously since portobellas have more flavor and the white rice added a slight creaminess to the broth. In regards to the broth itself, I loved the subtle spice of the ginger--it was an addition I wasn't sure about since I don't normally care for it, but with all the other flavors, it was excellent. I had also never used jicama before, but it was another wonderful flavor and texture to an otherwise delicious dinner--and I didn't feel like I had to exercise after finishing off the whole bowl!

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It's true that this isn't packed with flavor, but it kind of reminded me of simple dishes I ate in the homes of Malaysia's middle class families. My husband and I ate this quit a bit for a while cause it was an easy go to.

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A lot of prep work for a pretty bland dish.

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Kind of bland,but a good starting point.