Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
Introduction
This Caramelised Soy Chicken in Garlic Ginger Broth is a comforting and flavorful dish perfect for any day of the week. Tender chicken thighs simmer in a fragrant broth with a rich, savory-sweet glaze that pairs beautifully with fluffy jasmine or basmati rice.
Ingredients
- 500 g boneless skinless chicken thighs, cut into bite-sized pieces
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 2 teaspoons fresh ginger, minced or grated
- 4 cups chicken broth
- 1 cup rice, preferably jasmine or basmati
- 1 onion, finely chopped
- 2 green onions, sliced for garnish
- 1 tablespoon sesame oil
- Vegetables (optional), such as bok choy or spinach
Instructions
- Step 1: Rinse the rice under cold water until the water runs clear, then cook it according to the package instructions. Set aside once done.
- Step 2: Heat sesame oil in a large pot over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes.
- Step 3: Add the chopped onion, minced garlic, and ginger to the pot. Sauté for 2 to 3 minutes until fragrant and the onions have softened.
- Step 4: Stir in the soy sauce and brown sugar. Let the mixture simmer for 2 to 3 minutes, ensuring the chicken is well coated with the caramelised sauce.
- Step 5: Pour in the chicken broth and bring to a boil. Reduce the heat and let it simmer gently for 10 minutes to develop flavor.
- Step 6: Serve the caramelised chicken and broth over the cooked rice. Garnish with sliced green onions and add optional vegetables like bok choy or spinach for extra nutrition.
Tips & Variations
- For a deeper flavor, marinate the chicken in soy sauce and ginger for 30 minutes before cooking.
- Add vegetables such as mushrooms or snap peas during the last few minutes of simmering for more texture and color.
- Use low-sodium soy sauce to control the saltiness of the dish.
- Substitute chicken thighs with chicken breasts if you prefer leaner meat, but be careful not to overcook.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce has thickened. Cooked rice should be stored separately to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice?
Yes, you can use jasmine, basmati, or even short-grain rice, but note that cooking times and texture may vary slightly depending on the variety.
Is it possible to make this recipe vegetarian?
To make a vegetarian version, substitute the chicken with tofu or mushrooms and use vegetable broth instead of chicken broth.
PrintCaramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
This Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a comforting and flavorful dish featuring tender boneless chicken thighs cooked in a savory soy and brown sugar glaze. Enhanced with aromatic garlic and ginger, the chicken simmers in a rich chicken broth, creating a fragrant and warming broth. Served over perfectly cooked jasmine or basmati rice and garnished with fresh green onions and optional vegetables like bok choy, this meal brings a delightful balance of sweet, salty, and umami notes for a wholesome and satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Ingredients
Chicken and Marinade
- 500 g boneless skinless chicken thighs, cut into bite-sized pieces
- ¼ cup soy sauce
- 2 tablespoons brown sugar
Aromatics and Broth
- 4 cloves garlic, minced
- 2 teaspoons fresh ginger, minced or grated
- 1 onion, finely chopped
- 4 cups chicken broth
- 1 tablespoon sesame oil
Rice and Garnishes
- 1 cup rice, preferably jasmine or basmati
- 2 green onions, sliced for garnish
- Vegetables (optional), such as bok choy or spinach
Instructions
- Cook the Rice: Rinse 1 cup of jasmine or basmati rice under cold water until the water runs clear to remove excess starch. Cook the rice according to the package instructions, then set aside and keep warm.
- Brown the Chicken: Heat 1 tablespoon of sesame oil in a large pot over medium-high heat. Add the bite-sized chicken thighs and cook, stirring occasionally, until all sides are browned and the chicken is nearly cooked through, about 5-7 minutes.
- Sauté Aromatics: Add the finely chopped onion, minced garlic, and grated ginger to the pot with the chicken. Sauté the mixture for 2-3 minutes until the onions become translucent and the garlic and ginger release their fragrant aromas.
- Caramelise the Chicken: Stir in ¼ cup soy sauce and 2 tablespoons brown sugar with the chicken and aromatics. Allow the mixture to simmer gently for 2-3 minutes, stirring occasionally, until the chicken is well-coated and the sugar has started to caramelise, giving the dish a rich depth of flavor.
- Add Broth and Simmer: Pour in 4 cups of chicken broth, bringing the pot to a boil. Once boiling, reduce the heat to a low simmer and cook uncovered for 10 minutes, allowing the flavors to meld while the chicken finishes cooking and the broth develops a savory richness.
- Serve: Spoon the caramelised soy chicken and fragrant garlic ginger broth over a bed of cooked rice. Garnish with sliced green onions and add optional vegetables such as lightly steamed bok choy or spinach for extra nutrition and color. Serve hot and enjoy this hearty, comforting meal.
Notes
- For a richer broth, you can simmer the soup longer to concentrate flavors.
- Vegetables like bok choy or spinach are optional but add great nutrition and freshness.
- Ensure the rice is fully cooked and fluffy for the best texture contrast with the broth.
- If you prefer less sweetness, reduce the brown sugar slightly.
- This dish can be made gluten-free by using tamari instead of soy sauce.
Keywords: Caramelised Soy Chicken, Garlic Ginger Broth, Chicken Thighs, Asian Chicken Soup, Comfort Food, Rice Bowl, Easy Dinner
