Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
Tender chicken thighs caramelised in a rich soy and brown sugar glaze, then simmered in a fragrant garlic and ginger broth. Served over steamed jasmine rice and garnished with fresh spring onions, this dish offers a perfect balance of savory, sweet, and aromatic flavors. Ideal for a comforting weeknight dinner with a delightful Asian-inspired twist.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Chicken and Marinade
- 600g skinless chicken thighs, cut into large pieces
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon vegetable oil
Broth and Garnish
- 4 cloves garlic, minced
- 2 tablespoons ginger, grated
- 3 cups chicken broth
- 1 cup jasmine rice
- 2 spring onions, sliced
- Salt and pepper, to taste
Instructions
- Prepare the rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions, then set aside and keep warm for serving.
- Marinate the chicken: In a large bowl, combine the soy sauce and brown sugar. Add the chicken pieces and toss well to coat evenly. Allow the chicken to marinate for at least 10 minutes to absorb the flavors.
- Caramelise the chicken: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces and cook for about 3-4 minutes on each side, until they develop a golden caramelised crust. Remove the chicken from the pan and set aside.
- Sauté aromatics: Reduce heat to medium. Add the minced garlic and grated ginger to the pan and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Simmer chicken in broth: Pour in the chicken broth, scraping the bottom of the pan to loosen any caramelised bits. Return the chicken pieces to the broth. Simmer gently for 15-20 minutes, or until the chicken is cooked through and the broth is infused with the flavors of garlic, ginger, and soy glaze.
- Serve: Spoon the steamed jasmine rice into bowls, ladle the chicken and garlic ginger broth over the rice, and garnish with sliced spring onions. Season with salt and pepper to taste before serving.
Notes
- Use skinless chicken thighs for tender, juicy meat that caramelises well.
- Adjust soy sauce and brown sugar quantities to balance saltiness and sweetness to your preference.
- Make sure to rinse the jasmine rice thoroughly to prevent it from becoming sticky.
- Simmer the broth gently to prevent toughening the chicken and to develop deep flavors.
- For a spicier version, add sliced chili peppers when sautéing garlic and ginger.
- This dish pairs beautifully with steamed vegetables like bok choy or snap peas.
Keywords: caramelised soy chicken, garlic ginger broth, jasmine rice, Asian chicken recipe, stovetop chicken dish, comforting dinner