Go Back

Caramelised Soy Chicken in Garlic Ginger Broth with Rice

Tender chicken thighs bathed in fragrant garlic ginger broth paired with perfectly cooked jasmine rice - comfort food that comes together in under an hour.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken thighs bone-in, skin-on
  • 1 tablespoon vegetable oil
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh ginger minced
  • 4 cloves garlic minced
  • 2 cups chicken broth
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch optional, for thicker broth
  • Salt and pepper to taste
  • 2 cups jasmine rice
  • 4 cups water for cooking rice
  • green onions chopped, for garnish
  • fresh cilantro for garnish

Equipment

  • Large pot with lid
  • Separate pot for rice
  • Paper towels
  • Measuring cups and spoons
  • sharp knife
  • cutting board

Method
 

  1. Pat chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat vegetable oil in a large pot over medium-high heat until shimmering.
  3. Place seasoned chicken skin-side down in the hot oil. Cook for 5-7 minutes without moving to achieve crispy, golden skin.
  4. Flip chicken and immediately add soy sauce, brown sugar, minced garlic, and minced ginger to the pot. Stir to combine and coat the chicken.
  5. Pour chicken broth into the pot, ensuring chicken is submerged. Bring to a gentle boil.
  6. Reduce heat to low, cover the pot, and simmer for 20 minutes until chicken is fully cooked and tender.
  7. While chicken simmers, rinse jasmine rice under cold water until the water runs clear.
  8. In a separate pot, combine 2 cups rinsed rice and 4 cups water. Bring to a boil, then cover, reduce heat to low, and cook for 15-20 minutes until fluffy and water is absorbed.
  9. Optional: Mix cornstarch with 1 tablespoon water to form a slurry. Stir into the broth and cook for 2-3 minutes until thickened.
  10. Remove chicken from pot and let cool slightly. Slice the chicken pieces. Serve over fluffy rice, ladling the fragrant garlic ginger broth over the top. Garnish with chopped green onions and fresh cilantro.

Notes

For best results, use bone-in, skin-on chicken thighs for maximum flavor. The chicken skin should be very dry before searing to achieve the crispiest results. Store leftovers separately (chicken/broth in one container, rice in another) for best texture when reheating. This dish freezes well for up to 3 months.
QR Code linking back to recipe