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Irresistible Caramelised Soy Chicken in Savory Garlic Ginger Broth

Irresistible Caramelised Soy Chicken in Savory Garlic Ginger Broth

This irresistible caramelised soy chicken in savory garlic ginger broth is a comforting dinner that delights the senses.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 kg Chicken Thighs Juicy and tender, perfect for absorbing flavors.
For the Broth
  • 1/2 cup Soy Sauce Substitute with tamari for gluten-free.
  • 4 cloves Garlic Minced, or dried if necessary.
  • 2 inches Fresh Ginger Minced, dried ginger will alter flavor.
  • 2 cups Chicken Stock Feel free to use vegetable stock.
  • 2 tablespoons Brown Sugar Honey or maple syrup can be alternatives.
For the Rice
  • 1 cup Rice (Jasmine) Fluffy and fragrant.
For Garnish
  • 2 stems Green Onions (Optional) Adds color and freshness.

Equipment

  • Skillet
  • Pot
  • Knife
  • Cutting board

Method
 

How to Make Irresistible Caramelised Soy Chicken
  1. Begin by mincing the garlic and ginger into a fine paste.
  2. Heat a tablespoon of oil in a skillet over medium-high heat. Sear the chicken thighs skin-side down for about 6 minutes until they’re golden brown and crispy. Flip them over, cooking for another 4 minutes.
  3. Add your minced garlic and ginger to the skillet for 1 minute, then pour in the soy sauce and sprinkle in the brown sugar, stirring until the mixture bubbles delightfully.
  4. Gently pour chicken stock into the pan until the chicken is half-covered. Let it simmer for 20 minutes.
  5. While the chicken simmers, rinse jasmine rice until the water runs clear. Combine it with an equal amount of chicken stock in a different pot and cook according to the package instructions.
  6. Once everything is ready, place the caramelized chicken over rice, drizzle some broth on top, and garnish with chopped green onions.

Notes

Leftovers hold their deliciousness well; store in an airtight container for up to 3 days. Freezing portions allows for longer storage.