Caramelised Soy Chicken in Garlic Ginger Broth with Rice

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There’s something magical about tender, caramelised chicken thighs swimming in a fragrant garlic ginger broth, served over fluffy jasmine rice. This Caramelised Soy Chicken recipe is a perfect balance of sweet, savory, and umami flavors—all in one comforting bowl. Whether you’re cooking for a weeknight dinner or impressing guests, this dish is sure to become a favorite. Let’s dive in!

Why You’ll Love This Caramelised Soy Chicken Recipe

Rich, Caramelised Flavor with Minimal Effort:

The combination of soy sauce and brown sugar creates a deep, glossy glaze on the chicken, while the garlic and ginger infuse the broth with irresistible aroma. It tastes like it took hours, but it’s surprisingly simple!

Comforting and Nourishing in Every Bite:

The garlic ginger broth is light yet flavorful, making this dish feel both indulgent and wholesome. It’s the kind of meal that warms you from the inside out.

Perfect for Meal Prep or Entertaining:

This dish reheats beautifully, making it ideal for meal prep. Plus, the vibrant garnishes (hello, green onions and cilantro!) make it look restaurant-worthy for guests.

Ingredients for Caramelised Soy Chicken

Variations

Spicy Version with Chili Flakes:

Add ½ teaspoon of red pepper flakes or a drizzle of sriracha to the broth for a kick of heat.

Vegetarian Option with Tofu:

Swap chicken for extra-firm tofu, pressing and searing it first for a crispy texture.

Gluten-Free with Tamari:

Replace soy sauce with tamari for a gluten-free alternative without sacrificing flavor.

How to Prepare Caramelised Soy Chicken

Step 1:

Pat the chicken thighs dry with paper towels—this ensures crispy skin! Season generously with salt and pepper.

Step 2:

Heat vegetable oil in a large pot or deep skillet over medium-high heat. Once hot, add the chicken skin-side down and sear undisturbed for 5-7 minutes until golden.

Step 3:

Flip the chicken, then add soy sauce, brown sugar, minced garlic, and ginger. Stir to coat the chicken and let the sugar melt slightly.

Step 4:

Pour in the chicken broth, ensuring the chicken is mostly submerged. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.

Step 5:

While the chicken cooks, rinse the jasmine rice until the water runs clear. Cook with water in a separate pot until fluffy.

Step 6:

For a thicker broth, mix cornstarch with a little water to make a slurry, then stir it into the pot and simmer for 2-3 more minutes.

Step 7:

Slice the chicken, serve over rice, and ladle the broth on top. Garnish with green onions and cilantro.

Tips and Tricks

For Extra Crispy Skin:

After searing, transfer the chicken to a plate and blot excess oil before returning it to the pot for simmering.

Use Freshly Minced Ginger:

Pre-minced ginger lacks the same punch. A microplane makes mincing quick and easy!

Double the Broth:

If you love saucy dishes, increase the broth by 1 cup and adjust seasoning to taste.

How to Serve

With Steamed Vegetables:

Add bok choy or broccoli to the pot in the last 5 minutes for a one-pot meal.

Over Cauliflower Rice:

For a low-carb option, swap jasmine rice for cauliflower rice.

With a Fried Egg:

Top the dish with a runny fried egg for extra richness.

Make-Ahead and Storage

Refrigerate for Up to 3 Days:

Store chicken and broth separately from rice to prevent sogginess. Reheat gently on the stove.

Freeze the Broth:

The broth freezes well for up to 2 months. Thaw overnight before reheating.

Prep Ingredients in Advance:

Mince garlic and ginger ahead of time and store in the fridge for up to 3 days.

FAQ

There you have it—a dish that’s as satisfying to make as it is to eat. Whether you’re craving comfort or showing off your cooking skills, this Caramelised Soy Chicken is a winner. Enjoy!

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