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Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe

Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
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★★★★★

4.8 from 10 reviews

A flavorful and comforting dish featuring caramelised soy chicken simmered in a fragrant garlic ginger broth, served alongside fluffy jasmine rice and garnished with fresh green onions and cilantro. Perfect for a hearty, satisfying meal with a balance of savory, sweet, and aromatic notes.

Ingredients

Scale

Chicken and Marinade

  • 4 chicken thighs (bone-in, skin-on)
  • 1 tablespoon vegetable oil
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon ginger, minced
  • 4 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch (optional, for thickening)

Broth

  • 2 cups chicken broth

Rice

  • 2 cups jasmine rice
  • 4 cups water

Garnish

  • Chopped green onions
  • Fresh cilantro

Instructions

  1. Prep the Chicken: Start by patting the chicken thighs dry with paper towels. Season them generously with salt and pepper on both sides to enhance flavor.
  2. Heat the Oil: In a large pot or deep skillet, heat the vegetable oil over medium-high heat until shimmering to prepare for searing the chicken.
  3. Sear the Chicken: Place the seasoned chicken thighs skin-side down in the hot oil. Cook undisturbed for 5-7 minutes until the skin turns golden brown and crispy, locking in moisture.
  4. Make the Sauce: Flip the chicken and add soy sauce, brown sugar, minced garlic, and minced ginger directly into the pot. Stir gently to combine and coat the chicken pieces with the flavorful mixture.
  5. Add Chicken Broth: Pour in the chicken broth, ensuring the chicken is mostly submerged. Bring the mixture to a gentle boil to meld the flavors.
  6. Simmer: Reduce heat to low, cover the pot, and allow the chicken to simmer for about 20 minutes until cooked through and tender.
  7. Cook the Rice: While the chicken simmers, rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
  8. Prepare the Rice: In a separate pot, combine the rinsed rice and water. Bring to a boil, then cover and reduce heat to low. Cook for 15-20 minutes, or until the rice is fluffy and water absorbed.
  9. Thicken the Broth (Optional): For a thicker broth, mix the cornstarch with a small amount of water to create a slurry. Stir it into the simmering broth and cook for another 2-3 minutes until the sauce thickens beautifully.
  10. Garnish and Serve: Remove the chicken from the pot and let it cool slightly before slicing. Serve the sliced chicken over the cooked jasmine rice, ladle the garlic ginger broth on top, and garnish generously with chopped green onions and fresh cilantro for an extra burst of flavor and freshness.

Notes

  • You can substitute chicken thighs with chicken breasts if preferred, but thighs remain juicier and more flavorful.
  • Adjust the amount of brown sugar to your desired sweetness level.
  • To make it gluten-free, use a gluten-free soy sauce.
  • The optional cornstarch slurry is great if you prefer a thicker sauce to coat the chicken and rice.
  • Fresh herbs like Thai basil can be added alongside cilantro for additional complexity.
  • Leftovers can be refrigerated for up to 3 days and reheated gently to preserve moisture.

Nutrition

Keywords: Caramelised soy chicken, garlic ginger broth, jasmine rice, Asian chicken recipe, savory chicken thighs, easy one-pot chicken dish, flavorful chicken simmer

Find it online: https://islawhite.com/caramelised-soy-chicken-in-garlic-ginger-broth-with-rice-recipe/