Description
This Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a comforting, flavorful meal featuring tender, crispy chicken thighs simmered in a sweet soy glaze and savory broth. Paired with fluffy jasmine rice and garnished with fresh herbs, it’s perfect for a cozy dinner that balances umami, sweetness, and aromatics for a satisfying experience.
Ingredients
Units
Scale
Chicken and Seasonings
- 4 chicken thighs (bone-in, skin-on)
- Salt and pepper, to taste
Sauce and Broth
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon ginger, minced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch (optional, for thickening)
Rice and Garnishes
- 2 cups jasmine rice
- 4 cups water
- Chopped green onions, for garnish
- Fresh cilantro, for garnish
Instructions
- Prep the Chicken: Pat the chicken thighs dry with paper towels, then season generously with salt and pepper on both sides.
- Heat the Oil: In a large pot or deep skillet, heat the vegetable oil over medium-high heat until shimmering.
- Sear the Chicken: Place the chicken thighs skin-side down in the hot oil. Cook without moving for 5-7 minutes until the skin is golden and crispy, then flip and cook for another 3-4 minutes.
- Make the Sauce: Add soy sauce, brown sugar, minced garlic, and minced ginger directly into the pan. Stir and cook for 1-2 minutes until fragrant and well coated.
- Add Chicken Broth: Pour in the chicken broth, ensuring the chicken is mostly submerged. Bring the mixture to a gentle boil.
- Simmer: Reduce heat to low, cover, and let simmer for 20 minutes until the chicken is cooked through and tender.
- Cook the Rice: While the chicken simmers, rinse jasmine rice under cold water until clear. In a separate pot, combine rice and water, bring to a boil, then cover and simmer on low for 15-20 minutes until fluffy.
- Thicken the Broth (Optional): Mix cornstarch with a little water to create a slurry, then stir into the broth. Cook for 2-3 minutes until the sauce thickens.
- Serve: Remove chicken from the pan and let it rest for a few minutes. Slice the chicken thighs, then serve over the cooked rice with broth ladled over. Garnish with chopped green onions and cilantro.
Notes
- Adjust the sweetness by varying the amount of brown sugar to taste.
- Ensure the chicken skin is crisped properly to add texture.
- For an extra layer of flavor, add a splash of rice vinegar or lime juice before serving.
- Use a deep skillet or Dutch oven for best results in simmering and searing.
- Leftovers can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1plate (chicken with rice and broth)
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 125 mg
