Caramelised Soy Chicken in Garlic Ginger Broth with Jasmine Rice Recipe
A flavorful and comforting dish featuring tender caramelised soy-marinated chicken thighs cooked in a fragrant garlic ginger broth, served over fluffy jasmine rice and garnished with fresh green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Ingredients
Scale
Chicken and Marinade
- 500g chicken thighs, boneless and skinless
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 tablespoon brown sugar
- Salt and pepper to taste
Broth and Thickening
- 3 cups chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Rice
- 1 cup jasmine rice
- 2 cups water (for rice)
Garnish
- 2 green onions, sliced
Instructions
- Prepare the Chicken: Cut the chicken thighs into bite-sized pieces and season lightly with salt and pepper to enhance their natural flavor.
- Marinate: In a bowl, combine soy sauce, sesame oil, minced garlic, minced ginger, and brown sugar. Add the chicken pieces to the marinade, ensuring all pieces are fully coated. Let them marinate for 10 minutes to absorb the flavors.
- Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Bring 2 cups of water to a boil in a saucepan, add the rice, reduce heat to low, cover, and simmer for about 15 minutes or until water is fully absorbed. Fluff the rice gently with a fork when done.
- Sauté Chicken: Heat a tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken pieces and sauté for 5-7 minutes until they are caramelised and cooked through, developing a rich, golden color.
- Add Broth: Pour in the chicken broth and rice vinegar into the pot with the chicken. Bring the mixture to a boil, then reduce heat to a simmer to meld the flavors.
- Thicken the Broth: Slowly add the cornstarch and water mixture into the simmering broth while stirring continuously. This will thicken the broth to a silky consistency. Continue simmering for an additional 5 minutes.
- Final Touches: Taste the broth and adjust seasoning with additional salt or pepper if needed to your preference.
- Serve: Spoon the fluffy jasmine rice onto plates or bowls, then ladle the caramelised chicken and garlic ginger broth on top for a comforting meal.
- Garnish: Finish by sprinkling sliced green onions over the dish to add a fresh, bright flavor and a pop of color.
Notes
- For more depth of flavor, you can marinate the chicken for up to 30 minutes if time permits.
- Use low-sodium soy sauce to control the saltiness of the dish.
- Adjust the thickness of the broth by changing the amount of cornstarch slurry to your desired consistency.
- To make this recipe gluten-free, substitute soy sauce with tamari or a gluten-free soy alternative.
- Leftover chicken can be refrigerated and enjoyed within 2 days.
Keywords: caramelised chicken, soy chicken, garlic ginger broth, jasmine rice, Asian chicken recipe, stovetop chicken dish, easy chicken recipe