Caramelised Soy Chicken in Garlic Ginger Broth with Rice
Caramelised soy‑glazed chicken thighs in a garlic‑ginger broth served over jasmine rice. A flavorful, comforting dinner ready in ~50 minutes.
Ingredients
- 4 chicken thighs bone‑in, skin‑on
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon minced ginger
- 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 for garnish
- Fresh cilantro for garnish
Instructions
Prep Chicken
- Pat the chicken thighs dry and season both sides with salt & pepper.
Sear the Chicken
- In a large pot or deep skillet, heat vegetable oil over medium‑high. Place chicken thighs skin‑side down. Cook without moving for about 5‑7 minutes, until the skin becomes golden and crispy. Flip.
Add Sauce Base
- To the pot with chicken, add soy sauce, brown sugar, garlic, and ginger. Stir to combine, coating the chicken.
Add Broth & Simmer
- Pour in chicken broth so the chicken is partially submerged. Bring to gentle boil, then reduce heat to low, cover, and simmer for about 20 minutes until chicken is cooked through and tender.
Cook the Rice
- While chicken simmers, rinse the jasmine rice under cold water until water runs clear. In separate pot, combine rice and 4 cups water. Bring to boil, cover, reduce heat, and cook for 15‑20 minutes until fluffy and water is absorbed.
Thicken Broth (Optional)
- If you like a thicker broth, make a slurry with cornstarch and little water. Stir into broth and cook 2‑3 more minutes until it thickens slightly.
Garnish & Serve
- Remove chicken from pot and let cool slightly, then slice. Serve over rice, ladle garlic‑ginger broth over top, and garnish with chopped green onions & fresh cilantro.