Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
This Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a flavorful, comforting dish featuring tender chicken thighs marinated and sautéed to a caramelised perfection, then simmered in a fragrant garlic and ginger broth. Served over fluffy jasmine rice and garnished with fresh green onions, it's a perfect balance of savory, sweet, and aromatic notes that make a satisfying meal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Ingredients
Chicken and Marinade
- 500g chicken thighs, boneless and skinless, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 tablespoon brown sugar
- Salt and pepper to taste
Broth and Thickening
- 3 cups chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Rice
- 1 cup jasmine rice
- 2 cups water (for cooking rice)
Garnish
- 2 green onions, sliced
Instructions
- Prepare the Chicken: Cut the chicken thighs into bite-sized pieces. Season them lightly with salt and pepper to enhance the natural flavor of the meat.
- Marinate: In a bowl, mix the soy sauce, sesame oil, minced garlic, minced ginger, and brown sugar. Add the chicken pieces to this mixture and toss them well to coat evenly. Allow the chicken to marinate for 10 minutes to absorb the rich flavors.
- Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Bring 2 cups of water to a boil in a saucepan, add the rice, reduce heat to low, cover, and simmer gently for about 15 minutes or until all the water is absorbed. Once cooked, fluff the rice with a fork and keep warm.
- Sauté Chicken: Heat a tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken pieces and cook, stirring occasionally, until they are caramelised and cooked through, roughly 5 to 7 minutes. This step builds a deep, savory crust on the chicken.
- Add Broth: Pour in the chicken broth and rice vinegar into the pot with the chicken. Bring the mixture to a boil, then immediately reduce the heat to a simmer to meld the flavors together.
- Thicken the Broth: Gradually add the cornstarch and water slurry to the simmering broth while stirring continuously to prevent lumps. Let it simmer an additional 5 minutes until the broth thickens to a smooth, slightly glossy consistency.
- Final Touches: Taste the broth and adjust the seasoning with additional salt or pepper if needed to balance the flavors perfectly.
- Serve: Spoon a bed of fluffy jasmine rice onto each plate. Ladle the caramelised soy chicken and garlic ginger broth over the rice, allowing the sauce to soak in nicely.
- Garnish: Finish the dish by sprinkling sliced green onions on top for a fresh, bright contrast to the rich flavors.
Notes
- For a spicier version, add sliced chili or a dash of chili flakes to the marinade.
- If you prefer a thicker sauce, increase cornstarch slightly but add gradually to avoid over-thickening.
- Use boneless, skinless chicken thighs for juicier results compared to chicken breasts.
- This recipe can be made gluten-free by using tamari or gluten-free soy sauce.
- Leftover chicken and broth can be reheated gently on the stovetop, but the rice is best cooked fresh.
