Description
Caramelised Soy Chicken in Garlic Ginger Broth with Rice is an incredibly flavorful dish that brings warmth and comfort to any dining table. This recipe combines succulent chicken thighs marinated in a savory soy sauce, fresh ginger, and garlic mixture, simmered in a rich broth that’s both aromatic and satisfying. Perfect for family dinners or gatherings, this dish is not only easy to prepare but also versatile enough to suit various tastes. Serve it over fluffy jasmine rice for a delightful meal that’s sure to impress everyone!
Ingredients
Scale
- 500g boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 3 cups chicken broth
- 1 cup jasmine rice
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
Instructions
- Cut the chicken into bite-sized pieces and season lightly with salt and pepper.
- In a bowl, mix soy sauce, sesame oil, minced garlic, ginger, and brown sugar. Add the chicken pieces and marinate for 10 minutes.
- Rinse jasmine rice until water runs clear; cook in boiling water for 15 minutes until absorbed.
- Heat oil in a large pot over medium-high heat; sauté the marinated chicken until caramelised (5-7 minutes).
- Pour in the chicken broth and rice vinegar; bring to a boil then simmer.
- Slowly add cornstarch mixture to thicken the broth; simmer for an additional 5 minutes.
- Adjust seasoning if necessary and serve over cooked jasmine rice, garnished with sliced green onions.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing/Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 525
- Sugar: 4g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg