Caramelised Soy Chicken in Garlic Ginger Broth with Rice

The rich, sweet-savory caramelisation of the soy sauce on the chicken adds a deep, umami-packed layer to this dish that melds beautifully with the aromatic garlic and ginger broth. As the chicken simmers in the broth, it soaks up the flavors, tenderizing into bite-sized pieces of heaven. The broth itself is a warm hug, fragrant with the warmth of garlic, the zing of ginger, and the subtle saltiness from the soy sauce, creating a perfect balance. When served over soft, fluffy rice, the grains soak up every drop of that flavorful broth, making each spoonful satisfying and comforting. The caramelisation on the chicken not only provides a glossy, inviting finish but also a complex flavor profile that elevates the dish to something truly special. It’s the kind of meal you crave when you want something hearty, soothing, and full of bold flavors that feel like they’ve been simmering all day.

Key Ingredients in Caramelised Soy Chicken in Garlic Ginger Broth with Rice

These are the key ingredients that come together to create the delicious, savory-sweet flavors of this dish:

– Chicken thighs, bone-in, skin-on

The star of the dish! Chicken thighs bring juicy tenderness and a rich flavor that pairs perfectly with the caramelisation and the aromatic broth.

– Soy sauce

A key component of the umami-packed broth, soy sauce adds saltiness and depth of flavor, making the caramelisation on the chicken extra delicious.

– Honey

Adds a subtle sweetness that balances the saltiness of the soy sauce and helps create that irresistible caramelised coating on the chicken.

– Sesame oil

This aromatic oil brings a nutty richness to the dish, enhancing the overall flavor profile with its distinct, toasty notes.

– Garlic, minced

The fragrant base of the broth, garlic infuses the dish with its savory punch, harmonizing beautifully with the ginger and soy sauce.

– Ginger, grated

With its zesty, slightly peppery flavor, ginger brings a refreshing bite to the broth, offering a pleasant contrast to the richness of the soy sauce.

– Chicken broth

The foundation of the broth, chicken broth provides a comforting, savory backdrop to all the other ingredients, tying everything together.

– Rice vinegar

Adds a touch of acidity that brightens the dish and balances out the richness of the caramelised chicken.

– Brown sugar

Deepens the sweetness, contributing to the caramelisation process and enhancing the depth of flavor in the broth.

– Black pepper

A pinch of black pepper adds a mild heat and a subtle kick, rounding out the flavor profile of the dish.

– Cornstarch

Used to thicken the broth just slightly, cornstarch helps achieve that silky texture that coats the rice beautifully.

– Water

A simple ingredient that dissolves the cornstarch, ensuring a smooth and well-blended broth.

– Vegetable oil

Helps sear the chicken and ensures it crisps up beautifully while adding a neutral richness that doesn’t overpower the other flavors.

– Rice

The perfect base to soak up all that delicious broth. Rice provides a fluffy, comforting texture that complements the bold flavors of the chicken and broth.

– Green onions, chopped

Adds a fresh, crisp element to the dish, providing a mild onion flavor that balances the richness of the other ingredients.

– Cilantro, chopped

Fresh cilantro brings a burst of herbaceous freshness that brightens the dish and adds a nice contrast to the savory-sweet flavors.

– Sesame seeds

These little seeds add a delightful crunch and a hint of nuttiness, elevating the texture and presentation of the dish.

How to Make Caramelised Soy Chicken in Garlic Ginger Broth with Rice

1. Heat vegetable oil in a large pan over medium-high heat.

2. Place the chicken thighs, skin-side down, in the pan and cook until the skin is crispy and golden brown, about 5-7 minutes.

3. Flip the chicken thighs over and cook for another 5-7 minutes on the other side until they are browned and nearly cooked through.

4. Remove the chicken thighs from the pan and set them aside.

5. In the same pan, lower the heat to medium and add the minced garlic and grated ginger.

6. Sauté the garlic and ginger for about 1 minute, or until fragrant, being careful not to burn them.

7. Add soy sauce, honey, sesame oil, and brown sugar to the pan.

8. Stir the ingredients together, allowing the sugar to dissolve and the sauce to begin simmering.

9. Pour in the chicken broth and rice vinegar, stirring to combine.

10. Return the chicken thighs to the pan, skin-side up.

11. Cover the pan with a lid and let the chicken simmer in the broth for about 20-25 minutes, or until the chicken is fully cooked and tender.

12. While the chicken is simmering, cook the rice.

13. Rinse the rice under cold water until the water runs clear.

1. In a separate pot, add the rinsed rice and 1 cup of water.

15. Bring the water to a boil, then cover the pot and reduce the heat to low.

1. Let the rice cook for about 18-20 minutes, or until all the water is absorbed and the rice is tender.

17. In a small bowl, mix the cornstarch and water together until smooth to make a slurry.

18. Once the chicken is fully cooked, remove the chicken from the pan again and set it aside.

19. Increase the heat to medium-high and stir the cornstarch slurry into the broth to thicken it.

1. Let the broth simmer for a few minutes until it reaches a thicker consistency.

21. Taste the broth and adjust the seasoning with additional soy sauce or black pepper if needed.

22. Serve the rice in bowls, placing one chicken thigh on top of each.

23. Pour the garlic ginger broth over the chicken and rice.

24. Garnish the dish with chopped green onions, cilantro, and sesame seeds.

25. Serve immediately and enjoy!

Serving Suggestions for Caramelised Soy Chicken in Garlic Ginger Broth with Rice

– Pair with steamed vegetables – Serve alongside some lightly steamed broccoli, bok choy, or snap peas to add a fresh, crunchy contrast to the rich, savory chicken. The subtle sweetness from the veggies balances out the bold flavors in the broth beautifully!

– Top with a fried egg – For an extra indulgent touch, fry an egg sunny-side up and place it on top of the chicken. The creamy yolk adds a luxurious richness that melts into the broth, making each bite even more satisfying.

– Serve with pickled vegetables – The tangy bite of pickled cucumbers or radishes can cut through the richness of the dish, giving your taste buds a refreshing contrast. The acidity will bring a delightful balance to the deep flavors of the soy caramelisation!

How to Store Caramelised Soy Chicken in Garlic Ginger Broth with Rice

If you’re lucky enough to have leftovers (which, let’s be honest, are just as delicious the next day!), here’s how to store your caramelised soy chicken to keep it fresh and flavorful:

– Refrigerate in an airtight container – Place the chicken, broth, and rice in separate containers or together in one if you’re storing them as a full meal. Make sure the container is tightly sealed to prevent the dish from absorbing any other odors in the fridge. It should stay fresh for up to 3 days.

– Freeze for longer storage – If you want to keep this dish for a longer period, store the chicken and broth in a freezer-safe container. It can last up to 3 months in the freezer. For best results, reheat it gently on the stove, adding a splash of water or broth to bring the sauce back to life.

– Keep the rice separate – Since rice tends to dry out when reheated, it’s best to store it in a separate container. When you’re ready to enjoy your leftovers, just reheat the rice with a bit of water, and it will become soft and fluffy again.

This way, you’ll always have a comforting, flavorful meal waiting for you whenever the craving strikes!

Conclusion

And there you have it – a delicious, comforting bowl of Caramelised Soy Chicken in Garlic Ginger Broth with Rice that will warm you from the inside out! The crispy, golden chicken combined with the fragrant garlic-ginger broth, topped off with fluffy rice, makes for a meal that’s hearty, flavorful, and oh-so-satisfying. It’s perfect for any cozy night in or even as a special dish to share with loved ones.

Feel free to print this recipe and keep it in your recipe binder for future cravings – trust me, you’ll want to make this again and again! If you try it out, I’d love to hear your thoughts! Drop a comment or let me know if you have any questions. Or if you’re looking for any tips while making it, don’t hesitate to reach out. Enjoy cooking, and I can’t wait to hear how it turns out for you!

Print Recipe

Caramelised Soy Chicken in Garlic Ginger Broth with Rice

Author: Emily Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 45 mins Rest Time 5 mins Total Time 1 hr 5 mins

Calories: 600

Description

Tender chicken, perfectly caramelized with a rich soy glaze, swims in a fragrant garlic-ginger broth that bursts with savory warmth. Served over soft, fluffy rice, this dish is a comforting, flavorful hug for your taste buds.

Ingredients

Scale

1/2x 1x 2x 3x

• 4 chicken thighs, bone-in, skin-on

• 2 tablespoons soy sauce

• 1 tablespoon honey

• 1 tablespoon sesame oil

• 3 cloves garlic, minced

• 1 -inch piece of ginger, grated

• 2 cups chicken broth

• 1 tablespoon rice vinegar

• 1 tablespoon brown sugar

• ¹⁄₄ teaspoon black pepper

• 1 tablespoon cornstarch

• 1 tablespoon water

• 1 tablespoon vegetable oil

• ¹⁄₂ cup rice

• 1 tablespoon green onions, chopped

• 1 tablespoon cilantro, chopped

• 1 tablespoon sesame seeds

Instructions

1. Heat vegetable oil in a large pan over medium-high heat.
2. Place chicken thighs, skin-side down, in the pan and cook until the skin is crispy and golden brown, about 5-7 minutes.
3. Flip the chicken thighs over and cook for another 5-7 minutes on the other side until they are browned and nearly cooked through.
4. Remove the chicken thighs from the pan and set them aside.
5. In the same pan, lower the heat to medium and add the minced garlic and grated ginger.
6. Sauté the garlic and ginger for about 1 minute, or until fragrant, being careful not to burn them.
7. Add soy sauce, honey, sesame oil, and brown sugar to the pan.
8. Stir the ingredients together, allowing the sugar to dissolve and the sauce to begin simmering.
9. Pour in the chicken broth and rice vinegar, stirring to combine.
10. Return the chicken thighs to the pan, skin-side up.
11. Cover the pan with a lid and let the chicken simmer in the broth for about 20-25 minutes, or until the chicken is fully cooked and tender.
12. While the chicken is simmering, cook the rice.
13. Rinse the rice under cold water until the water runs clear.
14. In a separate pot, add the rinsed rice and 1 cup of water.
15. Bring the water to a boil, then cover the pot and reduce the heat to low.
16. Let the rice cook for about 18-20 minutes, or until all the water is absorbed and the rice is tender.
17. In a small bowl, mix the cornstarch and water together until smooth to make a slurry.
18. Once the chicken is fully cooked, remove the chicken from the pan again and set it aside.
19. Increase the heat to medium-high and stir the cornstarch slurry into the broth to thicken it.
20. Let the broth simmer for a few minutes until it reaches a thicker consistency.
21. Taste the broth and adjust the seasoning with additional soy sauce or black pepper if needed.
22. Serve the rice in bowls, placing one chicken thigh on top of each.
23. Pour the garlic ginger broth over the chicken and rice.
24. Garnish the dish with chopped green onions, cilantro, and sesame seeds.
25. Serve immediately and enjoy!

Note

• Use bone-in, skin-on chicken thighs for better flavor and crispy skin.
• For a deeper umami flavor, consider using dark soy sauce.
• Adjust the sweetness by varying the amount of honey and brown sugar.
• If you prefer a spicier broth, add red pepper flakes or fresh chili.
• Ensure the rice is rinsed well to avoid it being too sticky.

Keywords: caramelised soy chicken recipe, garlic ginger broth chicken, soy chicken rice recipe, caramelised chicken with broth, garlic ginger soy chicken rice