There’s something truly special about a dish that feels like a warm hug on a chilly evening. Today, I’m excited to share with you a recipe that not only satisfies your taste buds but also becomes a comforting ritual in the kitchen. Say hello to my Caramelised Soy Chicken in Garlic Ginger Broth with Rice—a dish that’s as flavorful as it is nourishing!
Why You’ll Love This Recipe
- A perfect blend of savory and sweet, this recipe is a delightful twist on traditional Asian-inspired dishes.
- With just a few simple ingredients, you can create a meal that feels like it was cooked with love for hours.
- It’s a great option for quick family dinners or meal prep for the week.
- The combination of garlic and ginger gives it a boost of flavor that will leave everyone wanting more.
- Whether you’re a fan of Chinese cooking or just exploring new chicken dinner recipes, this dish is sure to become a favorite.
Ingredients
Here’s what you’ll need to make this incredible dish:
- 4 chicken thighs (bone-in, skin-on)
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon ginger, minced
- 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
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process of creating this mouthwatering dish:
- Start by patting the chicken thighs dry with paper towels. Season them with salt and pepper on both sides.
- In a large pot or deep skillet, heat the vegetable oil over medium-high heat.
- Place the seasoned chicken thighs skin-side down in the hot oil. Cook for 5-7 minutes without moving them, until the skin is golden and crispy.
- Flip the chicken and add soy sauce, brown sugar, minced garlic, and minced ginger directly into the pot. Stir to combine the ingredients.
- Pour the chicken broth into the pot, ensuring the chicken is submerged. Bring the mixture to a gentle boil.
- Reduce the heat to low and allow the chicken to simmer for about 20 minutes, covered, until fully cooked and tender.
- While the chicken simmers, rinse the jasmine rice under cold water until the water runs clear.
- In a separate pot, combine 2 cups of rinsed rice and 4 cups of water. Bring to a boil, then cover and reduce the heat to low. Cook for 15-20 minutes until the rice is fluffy and water is absorbed.
- If you prefer a thicker broth, mix the cornstarch in a small bowl with a little water to form a slurry. Stir this into the broth and cook for an additional 2-3 minutes until thickened.
- Once the chicken is done cooking, remove it from the pot and place it on a cutting board. Slice the chicken once slightly cooled. Serve the chicken over the rice, ladling the garlic ginger broth over the top. Garnish with chopped green onions and fresh cilantro for an extra touch.
Pro Tips for Making the Recipe
Here are a few tips to ensure your dish turns out absolutely delicious:
- Don’t skip the step of patting the chicken dry—it helps the skin crisp up nicely.
- For an extra caramelised flavor, let the chicken cook a bit longer on the skin side before flipping.
- If you prefer a clearer broth, you can skim off any excess fat that rises to the top after cooking.
- Customize the dish by adding your favorite vegetables, like bok choy or mushrooms, to the broth.
How to Serve
Serving this dish is all about creating a cozy and inviting experience. Here’s how I like to present it:
- Place a generous portion of fluffy jasmine rice in a bowl.
- Add a few slices of the caramelised soy chicken on top of the rice.
- Ladle the fragrant garlic ginger broth over the chicken and rice.
- Garnish with chopped green onions and fresh cilantro for a pop of color and freshness.
- Serve immediately and enjoy the comforting warmth of this dish!
Make Ahead and Storage
This recipe is perfect for meal prep or making ahead. Here’s how to store it:
- Cook the chicken and broth as instructed, then let it cool completely.
- Store the chicken, broth, and cooked rice in separate airtight containers in the fridge for up to 3 days.
- Reheat the chicken and broth together in a pot over low heat until warmed through. Serve over freshly cooked rice for the best texture.
- For longer storage, you can freeze the chicken and broth for up to 2 months. Thaw overnight in the fridge before reheating.
And there you have it—my secret to a hearty, comforting meal that’s sure to become a family favorite. Whether you’re looking for quick family dinners or a dish to add to your weekly meal prep, this Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a winner. Happy cooking, and don’t forget to share your creations with me!
Caramelised Soy Chicken in Garlic Ginger Broth with Rice
A hearty and aromatic dish featuring caramelised soy chicken in a rich garlic ginger broth, served with fluffy jasmine rice.
Ingredients
Chicken
- 4 thighs chicken thighs bone-in, skin-on
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon ginger minced
- 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
- Patty chicken thighs dry, season with salt and pepper. Cook skin-side down in hot oil until golden, then flip and add soy sauce, sugar, garlic, and ginger. Stir to combine.
- Add chicken broth, bring to a boil, then simmer covered for 20 minutes until chicken is cooked through.
- Rinse jasmine rice and cook with 4 cups water until fluffy, about 15-20 minutes.
- Thicken broth with cornstarch slurry if desired, cook 2-3 minutes until thickened.
- Serve chicken over rice, ladle broth over top, garnish with green onions and cilantro.
Notes
For a thicker broth, mix cornstarch with a little water before adding to the pot.
Nutrition
Calories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSodium: 1050mg
Tried this recipe?Let us know how it was!