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Caramelised Soy Chicken in Garlic Ginger Broth with Rice (An Incredible Comfort Meal)

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Caramelised soy chicken in garlic ginger broth with rice combines tender, crispy chicken thighs, a savory-sweet soy sauce, and a rich garlic-ginger broth. Served over aromatic jasmine rice, it’s a comforting and flavorful meal perfect for any occasion.

Ingredients

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

2 cups jasmine rice

4 cups water

Chopped green onions

Fresh cilantro

Instructions

  1. Cook the rice: Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until tender and the water is absorbed. Remove from heat and fluff with a fork.
  2. Prepare the chicken: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, and place them skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 3-5 minutes on the other side.
  3. Make the garlic ginger broth: Add the minced ginger and garlic to the skillet and sauté for 1-2 minutes until fragrant. Add soy sauce, brown sugar, chicken broth, and sesame oil, stirring to combine and scraping up any bits from the skillet.
  4. Simmer the chicken: Bring the broth to a simmer, reduce the heat to low, and cover. Let the chicken simmer for 20-25 minutes until fully cooked and tender. For a thicker sauce, mix cornstarch with a little water and stir it into the broth. Let it cook for an additional 3-5 minutes to thicken.
  5. Serve: Place a generous portion of rice on each plate, then top with the caramelised soy chicken thighs. Spoon the garlic ginger broth over the chicken and rice, and garnish with chopped green onions and fresh cilantro.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat in a skillet over medium heat or in the microwave, adding a splash of water or broth to keep the rice moist.

You can substitute boneless chicken thighs for quicker cooking, but reduce the cooking time.

For a vegetarian option, use tofu or tempeh as a substitute for chicken.

Add chili peppers or sriracha to the broth if you prefer a spicier version.

Sesame oil adds a nutty flavor to the broth, but you can substitute it with vegetable or olive oil.

If you want extra crispy chicken, sear it skin-side down for a few more minutes before adding the broth.

Nutrition

Find it online: https://justsosavory.com/caramelised-soy-chicken-in-garlic-ginger-broth-with-rice-an-incredible-comfort-meal/