Why make this recipe
Caramelized Soy Chicken in Garlic Ginger Broth with Rice is not just a meal; it’s a hug in a bowl. The tender chicken, infused with sweet and savory flavors, combined with the comforting warmth of garlic and ginger broth, makes this dish a go-to comfort food. It’s perfect for chilly evenings or when you simply want something satisfying and delicious to enjoy. Plus, this recipe is straightforward, making it accessible even for novice cooks!
How to make Caramelized Soy Chicken in Garlic Ginger Broth with Rice
Ingredients:
- 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
Directions:
To create the delicious Caramelized Soy Chicken in Garlic Ginger Broth with Rice, follow these simple steps:
- 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 the 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.
How to serve Caramelized Soy Chicken in Garlic Ginger Broth with Rice
Serve this comforting dish hot, making sure to pour some of the flavorful broth over the chicken and rice. The garnishing with green onions and fresh cilantro not only adds color but also enhances the flavor. Enjoy it in a bowl, and don’t forget to savor every bite!
How to store Caramelized Soy Chicken in Garlic Ginger Broth with Rice
This dish can be stored in an airtight container in the refrigerator for up to 3 days. If you’re planning to keep leftovers, it’s best to separate the chicken and rice to maintain their textures. You can also freeze the broth and chicken together in a sealed container for up to 2 months. Just remember to thaw it in the refrigerator before reheating.
Tips to make Caramelized Soy Chicken in Garlic Ginger Broth with Rice
- Make sure to pat the chicken dry before seasoning to achieve crispier skin.
- Adjust the amount of brown sugar according to your sweetness preference.
- If you like spicy dishes, feel free to add some red pepper flakes while cooking.
- Use low-sodium soy sauce if you’re looking to reduce salt intake.
Variation
You can easily switch up this recipe by using different cuts of chicken, such as breasts or drumsticks. You can also add vegetables like bok choy or bell peppers for added nutrition and flavor. If you’re looking for a vegetarian option, substitute the chicken with tofu or tempeh and use vegetable broth instead.
FAQs
1. Can I use boneless chicken for this recipe?
Yes, boneless chicken thighs or breasts can be used. Adjust cooking time as boneless cuts may cook faster.
2. What can I use instead of jasmine rice?
You can substitute jasmine rice with basmati rice or even brown rice. Just adjust the cooking time as needed.
3. Can I make this recipe in advance?
Absolutely! This dish can be made ahead of time, and the flavors will deepen as it sits. Just store it properly in the fridge.
Caramelized Soy Chicken in Garlic Ginger Broth with Rice
Ingredients
Main Ingredients
- 4 thighs chicken thighs (bone-in, skin-on) Pat dry for crispy skin.
- 1 tablespoon vegetable oil For frying.
- 3 tablespoons soy sauce Use low-sodium for less salt.
- 2 tablespoons brown sugar Adjust for sweetness preference.
- 1 tablespoon ginger, minced Freshly minced for better flavor.
- 4 cloves garlic, minced Freshly minced for enhanced aroma.
- 2 cups chicken broth Ensure the chicken is submerged.
- 1 tablespoon sesame oil For additional flavor.
- 1 teaspoon cornstarch (optional) For thickening the broth.
- Salt and pepper To taste.
- 2 cups jasmine rice Rinsed prior to cooking.
- 4 cups water For cooking rice.
- Chopped green onions For garnish.
- Fresh cilantro For garnish.
Instructions
Preparation
- Pat the chicken thighs dry with paper towels. Season with salt and pepper on both sides.
- In a large pot or deep skillet, heat the vegetable oil over medium-high heat.
Cooking the Chicken
- Place seasoned chicken thighs skin-side down in the hot oil. Cook for 5-7 minutes until the skin is golden and crispy.
- Flip the chicken and add soy sauce, brown sugar, minced garlic, and minced ginger. Stir to combine.
- Pour the chicken broth into the pot, ensuring the chicken is submerged. Bring to a gentle boil.
- Reduce heat to low and let simmer for 20 minutes until fully cooked and tender.
Cooking the Rice
- 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 heat to low. Cook for 15-20 minutes until fluffy.
Final Touches
- If a thicker broth is preferred, mix cornstarch with a little water to form a slurry. Stir into broth and cook for an additional 2-3 minutes.
- Once chicken is done, remove from pot and slice after slightly cooling. Serve over rice and ladle the garlic ginger broth on top. Garnish with green onions and fresh cilantro.
