Name: Caramelised Soy Chicken in Garlic Ginger Broth with Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southeast Asian
Ingredients: 4 boneless, skinless chicken thighs; 3 tablespoons kecap manis (sweet soy sauce); Salt and white pepper, to taste; 1 tablespoon neutral oil; 4 spring onions (scallions); 1 tablespoon sesame oil; 2 teaspoons toasted sesame seeds; 1 cucumber; 500g cooked rice; 1 tablespoon sambal or chili garlic sauce; 700ml chicken stock; 10g fresh ginger; 10 garlic cloves; 70ml water

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This Caramelised Soy Chicken in Garlic Ginger Broth with Rice is the ultimate comfort meal, combining tender chicken thighs coated in a sweet and savory soy glaze, served with aromatic garlic and ginger-infused broth, and accompanied by fluffy rice. It’s a perfect balance of flavors and textures that will warm you up on any day! Caramelised Soy Chicken in Garlic Ginger Broth with Rice

Why You’ll Love This Recipe

I love this recipe because it’s the perfect blend of sweet, savory, and aromatic flavors. The caramelised soy chicken is tender and flavorful, while the garlic and ginger broth brings a comforting depth of taste. The rice soaks up the delicious broth, making each bite truly satisfying. Plus, it’s quick to prepare, taking only around 35 minutes from start to finish. This dish is great for busy days when I crave something hearty but easy to make.

Ingredients

4 boneless, skinless chicken thighs
3 tablespoons kecap manis (sweet soy sauce)
Salt and white pepper, to taste
1 tablespoon neutral oil
4 spring onions (scallions)
1 tablespoon sesame oil
2 teaspoons toasted sesame seeds
1 cucumber
500g cooked rice
1 tablespoon sambal or chili garlic sauce
700ml chicken stock
10g fresh ginger
10 garlic cloves
70ml water

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

First, bash the ginger and garlic. Then, transfer them to a saucepan with the chicken stock and set over medium heat. Trim the spring onions, thinly slice the green parts, and halve the whites lengthways. Add the spring onion whites to the stock. Let the stock simmer until hot.
In a bowl, add the chicken thighs with the kecap manis and season with salt and white pepper. Let the chicken marinate for a bit.
Heat the neutral oil in a frying pan with the spring onion greens over high heat. Once the spring onions have wilted, transfer them to a bowl. Stir in sesame oil and toasted sesame seeds, and set this mixture aside.
Return the frying pan to medium-high heat, and cook the chicken for about 7-8 minutes until golden brown and caramelised, with some spots charred. Pour 70ml of water into the leftover marinade and pour it over the chicken. Let the sauce reduce to a thick consistency.
While the chicken is cooking, thinly slice the cucumber and season with salt. Reheat the rice.
Serve the rice in bowls, ladle over the hot stock, and top with the sliced chicken and cucumber. Drizzle with sambal or chili garlic sauce and finish with the sesame spring onion oil mixture.

Servings and Timing

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Variations

Spicy Kick: For a spicier dish, add sliced red chilies to the broth or drizzle extra sambal on top.
Vegetarian Option: Swap out the chicken for tofu or tempeh and use vegetable stock for a plant-based version.
Noodle Swap: You can serve this dish over rice noodles instead of rice to switch up the texture.
Extra Veggies: Add steamed bok choy, sautéed mushrooms, or other veggies for added nutrition and flavor.

Storage/Reheating

Storage: Store the chicken and broth separately from the rice in airtight containers in the refrigerator for up to 3 days.
Reheating: To reheat, warm the broth and chicken in a saucepan over medium heat. Reheat the rice in the microwave or on the stovetop with a little water to keep it moist.

FAQs

How can I make the broth thicker?

To thicken the broth, simply simmer it longer to reduce it, which will concentrate the flavors. Alternatively, you can make a slurry with a little cornstarch and water and stir it into the simmering broth until it reaches your desired thickness.

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they may dry out faster than thighs. If using breasts, be sure not to overcook them and consider cooking them over medium heat.

Is there a substitute for kecap manis?

If you don’t have kecap manis, you can substitute it by mixing equal parts soy sauce and brown sugar, then simmering until the sugar dissolves and the mixture thickens slightly.

Can I freeze this dish?

Yes, you can freeze the chicken and broth separately from the rice. Store them in airtight containers for up to 2 months. When ready to eat, thaw the chicken and broth overnight in the fridge, and reheat thoroughly before serving.

What sides pair well with this dish?

This dish pairs wonderfully with steamed vegetables like bok choy or broccoli, a light cucumber salad, or pickled vegetables for a refreshing contrast to the rich flavors of the broth.

Conclusion

Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a perfect meal that’s rich, aromatic, and satisfying. It’s easy to prepare, and the combination of tender chicken, flavorful broth, and fluffy rice will surely become a favorite in your kitchen. Whether you’re cooking for yourself or serving it to guests, this dish is a guaranteed winner!