Description
Tender caramelised chicken thighs in a fragrant garlic‑ginger broth, served over fluffy rice — a cozy, flavor‑packed comfort meal.
Ingredients
- 4 boneless skinless chicken thighs
- Salt and ground white pepper, to taste
- 3 tbsp kecap manis (sweet soy sauce)
- 2 tbsp neutral cooking oil
- 1 tbsp sesame oil
- 2 spring onions, green parts and white parts separated
- Fresh ginger (about a thumb‑sized piece), bashed or sliced
- 4 cloves garlic, bashed or sliced
- 2 cups chicken stock
- Water (a small amount to loosen caramelised sauce)
- Cucumber, thinly sliced, for serving
- Cooked rice, for serving
- Sambal or chilli sauce, optional, for garnish
- Toasted sesame seeds, optional, for garnish
Instructions
- Bash or lightly crush the garlic and ginger. In a saucepan, combine garlic, ginger, chicken stock, and the white parts of the spring onions. Bring to a gentle simmer and keep warm.
- Trim chicken thighs and place in a bowl. Add kecap manis, salt and white pepper. Marinate briefly.
- Heat neutral oil in a frying pan over medium‑high heat. Add the green parts of spring onions; once wilted, remove them and set aside. Stir in sesame oil and toasted sesame seeds with them.
- In the same pan, cook the marinated chicken for about 7‑8 minutes until golden‑brown and caramelised, with some charred bits.
- Add a little water into the leftover marinade, pour that over the chicken, and continue cooking until it reduces to a thick glaze or sauce that coats the chicken.
- While chicken finishes, slice cucumber and season lightly with salt. Reheat or keep the cooked rice ready.
- To serve: portion rice into bowls, ladle over the garlic‑ginger broth, top with the glazed chicken, add sliced cucumber, drizzle with your sambal or chilli sauce, and finish with the spring onion & sesame oil mixture.
Notes
- You can substitute chicken breasts, but cook carefully so they don’t dry out.
- If kecap manis is unavailable, mix regular soy sauce with bit of brown sugar or palm sugar to approximate sweetness.
- Adjust garlic and ginger amounts to your taste for more punch.
- Add steamed vegetables (like bok choy or broccoli) into the broth for extra nutrition and substance.
- Serve sambal or chilli sauce on the side if you prefer more heat.
- For gluten‑free version, use tamari instead of regular soy or kecap manis.
Nutrition
- Serving Size: 1 bowl
- Calories: ≈ 500 kcal
- Sugar: ≈ 8 g
- Sodium: ≈ 800 mg
- Fat: ≈ 20 g
- Saturated Fat: ≈ 5 g
- Unsaturated Fat: ≈ 12 g
- Trans Fat: ≈ 0 g
- Carbohydrates: ≈ 55 g
- Fiber: ≈ 2 g
- Protein: ≈ 30 g
- Cholesterol: ≈ 90 mg
