Caramelised Soy Chicken in Garlic Ginger Broth with Rice
A comforting dish of succulent chicken thighs marinated and cooked in a fragrant garlic and ginger broth, served over fluffy jasmine rice.
Ingredients
Main Ingredients
- 4 chicken thighs, bone-in and skin-on Opt for organic or free-range for better flavor.
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 4 cups chicken broth Homemade broth adds more flavor.
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- 1 cup jasmine rice Rinse before cooking for fluffiness.
- 2 green onions, chopped For garnish.
- Salt and pepper to taste
Instructions
Preparation
- In a small bowl, mix together the soy sauce and brown sugar until fully combined. Coat the chicken thighs generously with this mixture and marinate for at least 30 minutes.
- Heat the olive oil in a large pot over medium heat. Place the marinated chicken thighs into the pot skin-side down and caramelize for about 5-7 minutes until golden brown.
Cooking
- Remove the caramelized chicken from the pot and set aside. In the same pot, add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
- Pour the chicken broth into the pot and bring to a vigorous boil.
- Once boiling, return the chicken thighs to the pot. Reduce heat to low and let simmer for about 25 minutes.
- Meanwhile, prepare jasmine rice in a separate pot according to package instructions.
Serving
- Serve the chicken in a bowl over the rice, ladle the broth around it, and garnish with chopped green onions. Adjust seasoning with salt and pepper.
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Notes
Allow the chicken to properly caramelize for crispy skin. Consider adding vegetables like bok choy or mushrooms during the last 10 minutes of cooking for added nutrition.