Caramelised Soy Chicken in Garlic Ginger Broth with Rice
Indulge in the comforting flavors of Caramelised Soy Chicken in Garlic Ginger Broth with Rice, a dish that combines tender chicken thighs with a rich and aromatic broth. The perfect blend of garlic and ginger elevates this savory meal, while the caramelisation of the chicken adds depth and texture. In just 35 minutes, you can create an impressive dish ideal for weeknight dinners or casual gatherings. Serve it warm over fluffy rice, topped with fresh cucumber and a drizzle of sambal for that extra kick. This recipe promises to become a favorite in your home cooking repertoire!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Asian
Ingredients
Scale
- 10 cloves garlic
- 10 slices fresh ginger
- 700ml chicken stock
- 8 boneless skinless chicken thighs
- 3 tablespoons kecap manis (sweet soy sauce)
- 30ml neutral oil
- 1 tablespoon sesame oil
- 1 cucumber
- 500g cooked rice
Instructions
- Prepare the broth: Smash garlic and ginger, then simmer with chicken stock in a large saucepan. Add spring onion whites and heat until hot.
- Marinate the chicken: In a bowl, combine chicken thighs with kecap manis and ground white pepper; let marinate for 10 minutes.
- Sauté spring onions: Heat neutral oil in a frying pan, add spring onion greens, sauté until wilted. Stir in sesame oil and toasted sesame seeds; set aside.
- Cook the chicken: In the same pan, cook marinated chicken for 7-8 minutes until golden brown. Add water to leftover marinade and pour over chicken; cook until reduced.
- Prepare cucumber: Slice cucumber thinly, season with salt.
- Serve: Divide rice into bowls, ladle broth over it, top with sliced chicken, cucumber, and sambal.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 480
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg