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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 28 reviews

A savory and comforting dish featuring tender caramelised soy chicken simmered in a fragrant garlic ginger broth, served perfectly over fluffy jasmine rice. This recipe balances sweet, salty, and aromatic flavors for a delightful meal that’s simple yet elegant.

Ingredients

Scale

Chicken and Sauce

  • 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
  • 2 cups chicken broth
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch (optional, for thickening)
  • Salt and pepper, to taste

Rice

  • 2 cups jasmine rice
  • 4 cups water

Garnish

  • Chopped green onions, for garnish
  • Fresh cilantro, for garnish

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 and help achieve a crispy skin.
  2. Heat the Oil: In a large pot or deep skillet, heat the vegetable oil over medium-high heat until shimmering but not smoking, preparing it for searing the chicken.
  3. Sear the Chicken: Carefully place the seasoned chicken thighs skin-side down in the hot oil. Cook undisturbed for 5-7 minutes until the skin is golden, crisp, and releases easily from the pan.
  4. Make the Sauce: Flip the chicken pieces and add soy sauce, brown sugar, minced garlic, and minced ginger directly into the pot. Stir gently to combine these flavors around the chicken.
  5. Add Chicken Broth: Pour in the chicken broth, making sure the chicken is mostly submerged. Bring the contents to a gentle boil to start the simmering process.
  6. Simmer: Reduce the heat to low, cover the pot, and allow the chicken to cook slowly for about 20 minutes until tender, fully cooked through, and infused with the broth’s flavors.
  7. Cook the Rice: While the chicken simmers, rinse the jasmine rice under cold water until the water runs clear to remove excess starch for fluffy results.
  8. Prepare the Rice: In a separate pot, combine rinsed rice and 4 cups of water. Bring to a boil, then cover and reduce heat to low. Cook for 15-20 minutes until the water is fully absorbed and the rice is fluffy.
  9. Thicken the Broth (Optional): If a thicker broth is desired, mix cornstarch with a little cold water to form a slurry. Stir it into the broth and cook for an additional 2-3 minutes until it thickens slightly.
  10. Garnish and Serve: Remove the chicken from the broth and let it cool slightly before slicing. Serve the sliced chicken over the jasmine rice, ladle the fragrant garlic ginger broth on top, and garnish with chopped green onions and fresh cilantro for a burst of freshness.

Notes

  • Using bone-in, skin-on chicken thighs yields more flavorful and juicy meat.
  • Adjust soy sauce quantity to control saltiness to your preference.
  • Rinsing jasmine rice removes excess starch and prevents it from becoming sticky.
  • The optional cornstarch slurry can be omitted for a lighter broth or included for a thicker texture.
  • For extra flavor, drizzle sesame oil at the end before serving.

Nutrition

Keywords: Caramelised Soy Chicken, Garlic Ginger Broth, Jasmine Rice, Asian Chicken Recipe, Comfort Food, One-Pot Chicken

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