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
Scale
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.
