Caramelized Soy Chicken in Garlic Ginger Broth with Rice
A comforting dish featuring tender chicken infused with sweet and savory flavors, served in a warm garlic and 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.
Notes
Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze broth and chicken in a sealed container for up to 2 months. Thaw in the refrigerator before reheating.