If you’re craving a dish that’s bursting with deep, soulful flavors and melts delightfully in your mouth, you’re in for a treat with this Irresistibly Tender Caramelised Soy Chicken in Garlic Ginger Broth Recipe. This recipe combines luscious caramelized edges with a fragrant garlic and ginger broth that cradles the chicken perfectly, creating a harmony of savory and slightly sweet notes. Every bite feels like a warm hug, making it an instant favorite for weeknight dinners or casual dinner parties.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity — each ingredient plays a vital role in layering flavors, enhancing texture, and bringing that gorgeous golden-brown color to the chicken. These pantry staples come together effortlessly to create an unforgettable meal.
- 4 pieces Chicken Thighs (bone-in, skin-on): The rich flavor and tender texture hold up beautifully in the broth and caramelising.
- 2 tablespoons Vegetable Oil: Perfect for achieving that crisp, golden chicken skin without overpowering the other flavors.
- 1/2 cup Soy Sauce: Adds the essential umami punch and saltiness that defines this dish’s savory profile.
- 1/4 cup Brown Sugar: Balances the soy sauce with a deep molasses sweetness, encouraging that irresistible caramelisation.
- 1 tablespoon Ginger (minced): Infuses brightness and a gentle spicy warmth to the fragrant broth.
- 4 cloves Garlic (minced): Brings savory depth and aromatic richness, essential to the broth’s character.
- 2 cups Chicken Broth: Creates a soothing base that tenderizes the chicken while enhancing flavor complexity.
- 1 tablespoon Sesame Oil: A finishing touch that provides a toasty, nutty aroma.
- 1 tablespoon Cornstarch (optional): For those who want a thicker, glossy sauce to cling to each bite.
- Salt and Pepper to taste: To season perfectly at every step.
- 1 cup Jasmine Rice: Fragrant, fluffy, and the ideal canvas for soaking up the luscious broth.
- 2 cups Water: For cooking the jasmine rice just right.
- 2 tablespoons Chopped Green Onions: Adds fresh, mild oniony crunch when garnished.
- 2 tablespoons Fresh Cilantro: Bursts of herbaceous color and brightness to finish the dish.
How to Make Irresistibly Tender Caramelised Soy Chicken in Garlic Ginger Broth Recipe
Step 1: Prep & Season the Chicken
Start by patting your chicken thighs dry with paper towels — this is key for getting that beautifully crisp skin. Then, generously season both sides with salt and pepper to build the base seasoning that will shine through after cooking.
Step 2: Heat Oil & Sear the Chicken
Heat the vegetable oil in a large pot over medium-high heat. Place the chicken thighs skin-side down and let them cook undisturbed for about 5 to 7 minutes. This slow searing creates that mouth-watering caramelised crust that the dish is famous for. You’ll know it’s ready when the skin is a perfect golden brown.
Step 3: Add Sauce Ingredients
Flip the chicken and immediately add the soy sauce, brown sugar, minced garlic, and ginger. This is where the magic begins — the sugar will start to melt and caramelise, blending with the rich soy sauce, while the garlic and ginger infuse their aromatic flavors into every nook and cranny of the chicken.
Step 4: Add Broth & Simmer
Pour in chicken broth until the chicken is almost submerged, then bring everything to a boil. Cover the pot and turn the heat down to low, letting the chicken simmer gently for 20 minutes. This slow cooking tenderizes the meat beautifully while melding all the ingredients into a savory, fragrant broth.
Step 5: Cook Jasmine Rice
While your chicken simmers, rinse jasmine rice under cold water to remove excess starch. Combine it with water in a pot, bring to a boil, then cover and reduce heat to low. Let it cook for 15–20 minutes until the rice is fluffy and fragrant — the perfect partner for the silky broth and juicy chicken.
Step 6: Optional Broth Thickening
If you love a thicker, glossy sauce that clings to your chicken and rice, make a slurry by mixing cornstarch with cold water and stir it into the simmering broth. Cook for an additional 2–3 minutes to let it thicken. This step is optional but totally worth it if you want that restaurant-style finish.
Step 7: Serve & Garnish
Once everything is cooked, arrange sliced chicken over a bed of jasmine rice. Ladle the luscious garlic-ginger broth generously on top. For the final flourish, sprinkle chopped green onions and fresh cilantro to add bursts of freshness and color that brighten the dish.
How to Serve Irresistibly Tender Caramelised Soy Chicken in Garlic Ginger Broth Recipe
Garnishes
The power of garnishes can’t be underestimated here. Bright green onions add a crisp bite and pop of color, while fresh cilantro lends a lovely herbal lift. A light drizzle of toasted sesame oil over the top just before serving enhances the dish’s depth and aroma, making each mouthful even more memorable.
Side Dishes
This dish is already quite complete thanks to the fragrant jasmine rice soaking up the savory broth. However, if you want to add some greens, lightly sautéed bok choy or steamed broccoli are wonderful complements. Their fresh crunch balances the rich, tender chicken and broth beautifully.
Creative Ways to Present
Want to impress your guests? Serve the chicken family-style in a beautiful shallow bowl, letting everyone ladle broth and pick pieces of tender chicken themselves. Alternatively, for a more elegant presentation, serve the sliced chicken neatly over rice on individual plates, neatly dusted with chopped herbs and a drizzle of sesame oil. Either way, this dish looks as gorgeous as it tastes.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, allow the chicken and broth to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for an even more delicious next-day meal.
Freezing
This Irresistibly Tender Caramelised Soy Chicken in Garlic Ginger Broth Recipe freezes well. Portion the chicken and broth into freezer-safe containers, leaving some room for expansion, and freeze for up to 2 months. Note that the rice is best cooked fresh when ready to serve.
Reheating
Slowly reheat the chicken and broth in a saucepan over low heat to preserve the tenderness and avoid drying out the chicken. If the broth has thickened too much in the fridge, add a splash of water or chicken broth to bring it back to a saucy consistency. Serve hot over freshly steamed jasmine rice for a comforting meal.
FAQs
Can I use chicken breasts instead of thighs?
While you can substitute chicken breasts, thighs are preferred for their higher fat content and tenderness, which make this caramelised soy chicken especially juicy and flavorful. If using breasts, watch the cooking time closely to avoid drying out the meat.
Is it necessary to use bone-in, skin-on chicken?
The bone-in and skin-on chicken thighs help lock in moisture during cooking, making the meat irresistibly tender, and the skin caramelises beautifully for texture and flavor. Using boneless or skinless cuts will change the texture and may result in a less flavorful dish.
Can I make this dish gluten-free?
Yes! Just be sure to use gluten-free soy sauce or tamari instead of regular soy sauce to keep the dish gluten-free without compromising on flavor.
How can I make the broth spicier?
For a spicy kick, add some sliced fresh chili or a dash of chili flakes along with the garlic and ginger in step 3. This adds heat that pairs wonderfully with the sweet and savory flavors.
What if I don’t have jasmine rice?
You can substitute with other long-grain rice varieties like basmati or even short-grain rice if that’s what you have. Jasmine rice is preferred for its floral aroma, but any rice will soak up the broth deliciously in this dish.
Final Thoughts
This Irresistibly Tender Caramelised Soy Chicken in Garlic Ginger Broth Recipe is a total winner that brings comfort and elegance right to your table without fuss. Its deep caramel flavours paired with the fragrant broth and fluffy rice create a dish that feels both special and homey. I can’t wait for you to try this recipe and make it your own new go-to for cozy, satisfying meals!
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Irresistibly Tender Caramelised Soy Chicken in Garlic Ginger Broth Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
A flavorful and tender caramelised soy chicken simmered in a fragrant garlic ginger broth, served over fluffy jasmine rice and garnished with fresh green onions and cilantro. This comforting dish combines savory soy sauce, sweet brown sugar, and aromatic spices for a well-balanced meal perfect for family dinners.
Ingredients
Chicken and Sauce
- 4 pieces Chicken Thighs (bone-in, skin-on)
- 2 tablespoons Vegetable Oil
- 1/2 cup Soy Sauce
- 1/4 cup Brown Sugar
- 1 tablespoon Ginger (minced)
- 4 cloves Garlic (minced)
- 2 cups Chicken Broth
- 1 tablespoon Sesame Oil
- Salt and Pepper to taste
- 1 tablespoon Cornstarch (optional)
Rice
- 1 cup Jasmine Rice
- 2 cups Water
Garnish
- 2 tablespoons Chopped Green Onions
- 2 tablespoons Fresh Cilantro
Instructions
- Prep & Season Chicken: Pat the chicken thighs dry thoroughly with paper towels. Season both sides generously with salt and pepper to enhance the flavor and create a crispy skin when seared.
- Heat Oil & Sear Chicken: In a large pot or deep skillet, heat the vegetable oil over medium-high heat. Place the chicken thighs skin-side down and cook undisturbed for 5-7 minutes until the skin is golden brown and crispy.
- Add Sauce Ingredients: Flip the chicken thighs over, then add soy sauce, brown sugar, minced garlic, and minced ginger to the pot. Stir gently to combine the sauce ingredients without displacing the chicken.
- Add Broth & Simmer: Pour in the chicken broth until the chicken is almost submerged. Bring the liquid to a boil, cover the pot, then reduce heat to low and let it simmer gently for 20 minutes, allowing the chicken to cook through and soak up the flavors.
- Cook Jasmine Rice: While the chicken simmers, rinse the jasmine rice under cold water until the water runs clear. Combine the rinsed rice with 2 cups of water in a separate pot, bring to a boil, then cover and reduce the heat to low. Cook for 15-20 minutes until the rice is tender and fluffy.
- Optional Broth Thickening: If you prefer a thicker sauce, mix the cornstarch with a bit of cold water to form a slurry. Stir this slurry into the simmering broth and cook for an additional 2-3 minutes until the broth thickens slightly.
- Serve & Garnish: Remove the chicken thighs from the pot and slice them. Plate the jasmine rice, top with sliced chicken, and ladle the garlic-ginger broth over everything. Garnish with chopped green onions and fresh cilantro before serving for added freshness and color.
Notes
- Patting the chicken dry is crucial for getting crispy skin when searing.
- Simmer the chicken gently to keep it tender and juicy.
- The cornstarch slurry is optional but recommended if you like a thicker sauce.
- Use bone-in, skin-on thighs for maximum flavor and moisture.
- Leftover sauce can be stored and used as a flavorful base for stir-fries or soups.
