Description
This Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a comforting and flavorful dish featuring tender, crispy chicken thighs simmered in a savory, slightly sweet soy-based broth infused with fresh ginger and garlic. Served over fluffy jasmine rice, this dish offers a perfect balance of savory, sweet, and aromatic elements, making it an ideal meal for cozy nights or special occasions.
Ingredients
Units
Scale
Chicken
- 4 chicken thighs (bone-in, skin-on)
For the 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)
For the Rice
- 2 cups jasmine rice
- 4 cups water
Garnishes
- Chopped green onions, for garnish
- Fresh cilantro, for garnish
Instructions
- Prep the Chicken: Start by patting the chicken thighs dry with paper towels. Season them with salt and pepper on both sides to enhance flavor.
- Heat the Oil: In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until hot.
- Sear the Chicken: Place the seasoned chicken thighs skin-side down into the hot oil. Cook for 5-7 minutes without moving them, until the skin is golden and crispy. Flip and sear the other side for 3-4 minutes.
- Make the Sauce: Add soy sauce, brown sugar, minced garlic, and minced ginger directly into the skillet with the chicken. Stir to coat the chicken evenly, allowing the flavors to meld.
- Add Chicken Broth: Pour in the chicken broth, ensuring the chicken is partially submerged. Bring the mixture to a gentle boil.
- Simmer: Reduce heat to low, cover, and simmer for about 20 minutes until the chicken is fully cooked and tender, absorbing the flavors.
- Cook the Rice: 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 heat for 15-20 minutes until fluffy.
- Thicken the Broth (Optional): In a small bowl, mix cornstarch with a little water to create a slurry. Stir into the broth and cook for 2-3 minutes until slightly thickened.
- Garnish and Serve: Remove the chicken and let it rest for a few minutes. Slice the chicken, serve over the cooked rice, and ladle the garlic-ginger broth over. Garnish with chopped green onions and cilantro.
Notes
- For extra flavor, marinate the chicken with a little soy sauce and ginger for 30 minutes before cooking.
- Use a non-stick skillet for easier cleanup and crispier skin.
- Adjust the sweetness by adding more or less brown sugar according to taste.
- The broth can be thickened more if you prefer a gravy-like consistency.
- This dish pairs well with steamed vegetables or a simple side salad.
Nutrition
- Serving Size: 1/4 of dish
- Calories: 550 kcal
- Sugar: 12 g
- Sodium: 1500 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg
