Description
Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a savory delight that brings together tender chicken thighs simmered in a fragrant garlic ginger broth. This dish is perfect for busy weeknights or when hosting special gatherings, combining rich flavors and comforting warmth. The soy glaze adds a delightful sweetness to the chicken, while the aromatic broth enhances each bite, making it a family favorite. Served over fluffy rice and topped with fresh cucumber, this meal promises to satisfy your hunger while being easy to prepare.
Ingredients
Scale
- 10 cloves garlic
- 10 slices fresh ginger
- 700ml chicken stock
- 8 boneless skinless chicken thighs
- 3 tablespoons kecap manis (sweet soy sauce)
- 1 cucumber
- 500g cooked rice
- 30ml neutral oil
- 1 tablespoon sesame oil
- 2 tablespoons toasted sesame seeds
- 70ml water
Instructions
- Prepare the broth: Bash garlic and ginger, then add to a saucepan with chicken stock. Simmer over medium heat.
- Marinate the chicken: Combine chicken thighs with kecap manis, salt, and white pepper in a bowl. Set aside.
- Sauté spring onions: In a frying pan, heat neutral oil, add chopped spring onion greens, and sauté until wilted. Set aside.
- Cook the chicken: In the same pan, sear marinated chicken for 7-8 minutes until caramelised. Add water to leftover marinade and pour over chicken; cook until sauce thickens.
- Prepare cucumber: Slice cucumber thinly and season with salt.
- Assemble: Serve rice topped with broth, sliced chicken, cucumber, and drizzle with sambal or chili sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 540
- Sugar: 5g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg