Description
A comforting dish of caramelised soy chicken simmered in a fragrant garlic ginger broth, served over jasmine rice.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon minced ginger
- 4 cloves minced garlic
- 2 cups chicken broth
- 2 cups jasmine rice
- Salt and pepper, to taste
Instructions
- Pat the chicken thighs dry with a paper towel, then season generously with salt and pepper.
- Heat the vegetable oil in a large pot over medium-high heat and sear the chicken skin-side down until golden brown, about 5-7 minutes.
- Flip the chicken thighs and add the soy sauce, brown sugar, minced garlic, and ginger, stirring to combine.
- Pour in the chicken broth and bring to a boil before reducing the heat to a gentle simmer. Cook for about 20 minutes until the chicken is fully cooked and tender.
- Meanwhile, rinse the jasmine rice under cold water and cook according to package instructions.
- For a thicker broth, mix a tablespoon of cornstarch with water and stir it into the pot for a few minutes.
- Plate the dish by placing sliced chicken over jasmine rice, ladle the broth on top, and garnish with chopped green onions and cilantro.
Notes
You can prepare the chicken and broth in advance and refrigerate for up to three days. For freezing, allow it to cool completely before placing it in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg