Description
This caramelised soy chicken in garlic ginger broth with rice is a dish that warms the soul and nourishes the body.
Ingredients
Scale
- 2 tablespoons brown sugar
- 1 tablespoon vegetable oil
- 4 chicken thighs (skin-on, bone-in)
- 2 cups chicken broth
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon ginger, minced
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 2 cups jasmine rice
- 1 teaspoon cornstarch (optional, for thickening)
- 4 cups water
- Chopped green onions, for garnish
- Fresh cilantro, for garnish
Instructions
- Begin by patting the chicken thighs dry using paper towels. Season both sides generously with salt and pepper.
- Heat the vegetable oil in a large pot over medium-high heat. Place the chicken thighs skin-side down and sear for about 5–7 minutes until golden.
- Lower the heat slightly, add soy sauce, brown sugar, garlic, and ginger, and stir.
- Pour in chicken broth, bring to a boil, then cover and simmer on low for around 20 minutes.
- Cook the jasmine rice in a separate pot according to package instructions.
- If desired, thicken the broth with a cornstarch slurry.
- Slice chicken, serve over rice, and garnish with green onions and cilantro.
Notes
Ensure the chicken is patted dry before searing for crispy skin. Adjust cooking times for thicker chicken thighs.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 350 per serving
- Sodium: Varies based on soy sauce choice
- Protein: 25 g