Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
A flavorful and comforting dish featuring tender caramelised soy chicken simmered in a fragrant garlic ginger broth, served over fluffy jasmine rice and garnished with fresh green onions. This recipe combines sweet and savory flavors with a delicate broth for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Ingredients
Chicken and Marinade
- 500g chicken thighs, boneless and skinless
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 tablespoon brown sugar
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 rice cooking)
Garnish
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Cut the chicken thighs into bite-sized pieces and season lightly with salt and pepper to enhance flavor before marinating.
- Marinate: In a bowl, mix soy sauce, sesame oil, minced garlic, ginger, and brown sugar. Add the chicken pieces to the marinade, ensuring they are fully coated. Let marinate for 10 minutes to absorb the flavors.
- Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a saucepan, bring 2 cups of water to a boil, add the rice, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff the rice with a fork once done 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 sauté until they become caramelised and are cooked through, about 5 to 7 minutes, stirring occasionally for even cooking.
- Add Broth: Pour the chicken broth and rice vinegar into the pot with the chicken. Bring the mixture to a boil, then reduce heat to a gentle simmer to meld flavors.
- Thicken the Broth: Slowly add the cornstarch and water mixture while stirring continuously to avoid lumps. Continue simmering for 5 more minutes to thicken the broth nicely.
- Final Touches: Taste the broth and adjust seasoning by adding salt and pepper as needed to achieve the desired flavor balance.
- Serve: Spoon the cooked jasmine rice onto plates and ladle the caramelised soy chicken and garlic ginger broth over the top.
- Garnish: Sprinkle sliced green onions over each serving to add a fresh, flavorful finish to the dish.
Notes
- Marinating the chicken for longer than 10 minutes will intensify the flavor.
- Use boneless, skinless chicken thighs for tenderness and quicker cooking.
- Rinsing the rice prevents it from becoming sticky.
- The cornstarch slurry must be added slowly to avoid clumping and to achieve the best broth consistency.
- Adjust seasoning after adding the broth to suit personal taste.
