Golden Lemongrass Chicken Brothy Rice Recipe
Golden Lemongrass Chicken Brothy Rice is a fragrant and comforting dish featuring tender, skin-on chicken thighs simmered with lemongrass, garlic, ginger, and turmeric, creating a flavorful broth infused with Shaoxing wine and soy sauces. Served over fluffy jasmine rice and topped with fresh herbs and fried shallots, this dish balances aromatic, savory, and fresh flavors, perfect for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese-Vietnamese fusion
Ingredients
Chicken and Broth
- 4 garlic cloves
- 3cm piece ginger, peeled and roughly chopped
- 3cm piece fresh turmeric, peeled and roughly chopped (or 1 tsp ground turmeric)
- 4 chicken thighs, skin-on
- 1 tbsp vegetable oil
- 3 shallots, thinly sliced
- 1 lemongrass stalk, bruised
- 1 tbsp Shaoxing wine
- 2 tbsp Chinese light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 3 cups chicken stock
- ¼ tsp white pepper
- 1 tbsp fish sauce, plus extra to taste
- sea salt to taste
To Serve
- 4 cups cooked jasmine rice
Fresh Herb Topping
- ¼ cup finely chopped coriander (leaves and stems)
- ¼ cup Thai basil leaves, torn
- 2 tbsp finely sliced mint leaves
- 2 spring onions, finely sliced
- 2 tbsp fried shallots
- Chilli oil, to taste (optional)
Instructions
- Prepare Aromatics: Peel and roughly chop the garlic, ginger, and turmeric. Thinly slice the shallots and bruise the lemongrass stalk to release its fragrant oils.
- Brown the Chicken: Heat the vegetable oil in a skillet or pot over medium heat. Add the chicken thighs, skin-side down, and brown until golden and crispy. Remove and set aside.
- Sauté Aromatics: In the same pot, add the sliced shallots, garlic, ginger, turmeric, and bruised lemongrass. Cook gently until fragrant and soft, about 3-4 minutes.
- Deglaze and Add Liquids: Pour in the Shaoxing wine to deglaze the pan, scraping up any browned bits. Add the light soy sauce, dark soy sauce, sugar, chicken stock, white pepper, and fish sauce. Stir well to combine.
- Simmer Chicken: Return the browned chicken thighs to the pot. Bring the broth to a gentle simmer, cover, and cook for 25-30 minutes until the chicken is tender and cooked through.
- Season the Broth: Taste the broth and adjust seasoning with sea salt and extra fish sauce if needed.
- Serve: Place cooked jasmine rice in serving bowls. Remove the chicken thighs from the broth and arrange over the rice. Ladle the golden broth generously over the chicken and rice.
- Add Fresh Herb Topping: Sprinkle chopped coriander, Thai basil, mint, spring onions, and fried shallots over the top. Drizzle with chilli oil if using for an extra kick.
Notes
- Fresh turmeric can be substituted with ground turmeric if unavailable.
- If Shaoxing wine is not available, dry sherry can be used as a substitute.
- For a richer broth, you can add chicken bones to the stock when simmering.
- Serving the broth extra hot enhances the flavor experience.
- Chilli oil is optional but adds a nice spicy dimension to the dish.
