Caramelised Soy Chicken in Garlic Ginger Broth with Rice
A comforting dish of tender chicken thighs marinated in soy sauce, simmered in fragrant garlic ginger broth, and served over fluffy jasmine rice.
Ingredients
For the Chicken
- 4 pieces chicken thighs (bone-in and skin-on)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 4 cups chicken broth
- 2 cloves garlic (minced)
- 1 inch piece ginger (grated)
- 1 cup jasmine rice
- 2 pieces green onions (chopped)
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, combine the soy sauce and brown sugar. Add the chicken thighs, ensuring they are fully coated. Let them marinate for at least 30 minutes.
Cooking
- In a large pot, heat the olive oil over medium heat. Place the marinated chicken thighs skin-side down and caramelize for 5 to 7 minutes.
- Carefully remove the chicken and sauté minced garlic and grated ginger in the same pot for 1 to 2 minutes until fragrant.
- Pour in the chicken broth, bring to a gentle boil, scraping any stuck bits from the bottom.
- Return the chicken thighs to the pot and simmer for about 25 minutes until the chicken is tender.
- Prepare the jasmine rice according to package instructions.
- To serve, place jasmine rice in a bowl, ladle the broth over the chicken and rice, and garnish with chopped green onions.
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Notes
Marinate chicken overnight for deeper flavors. Adjust sweetness by varying brown sugar accordingly. Use a meat thermometer to ensure chicken reaches 165°F (75°C).