Description
This easy chicken long rice recipe Broth With Jade Scallions offers a comforting and flavorful weeknight meal. It features tender chicken, glass noodles, and aromatic ginger in a savory broth, topped with fresh scallions.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts
- 6 oz glass noodles (vermicelli) or thin rice vermicelli
- 4 cups chicken broth, low-sodium if preferred
- 1 bunch fresh green onions, sliced thin
- 1 Tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 2 Tbsp low-sodium soy sauce (or tamari for gluten-free)
- 1 Tbsp fish sauce
- 1 Tbsp neutral oil
Instructions
- Prep Your Ingredients: Dice 1 lb chicken into 0.25-inch (0.6cm) pieces, mince 1 Tbsp ginger and 2 cloves garlic, and thinly slice 1 bunch jade scallions.
- Saute Aromatics: In a large 5-quart Dutch oven or heavy-bottomed pot, gently cook minced ginger and garlic in 1 Tbsp neutral oil over medium heat until fragrant (about 1-2 minutes).
- Brown The Chicken: Add diced chicken to the pot and cook, stirring occasionally, until lightly browned on all sides (5-7 minutes). The chicken should be mostly opaque.
- Build The Broth: Pour in 4 cups chicken broth, bring to a gentle simmer (small bubbles forming), and let flavors meld for 10-15 minutes.
- Cook The Noodles: Add 6 oz long rice noodles directly to the simmering broth and cook according to package directions (typically 3-5 minutes) until tender but still slightly chewy.
- Season And Serve: Stir in 2 Tbsp soy sauce and 1 Tbsp fish sauce to taste. Ladle the hot chicken long rice broth into bowls and top generously with fresh jade scallions.
Notes
To avoid mushy noodles, do not overcook them; they soften quickly in hot broth. Maintain a gentle simmer for the broth to prevent rapid evaporation and over-concentration of salt. Fresh ginger and garlic significantly enhance the flavor profile. For a healthier option, use lean chicken breast and add extra steamed vegetables like bok choy or spinach.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups (approx 360 g)
- Calories: 350 calories
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 11 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: chicken, long rice, noodles, broth, scallions, ginger, easy, weeknight dinner, comfort food, quick prep