Description
Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a comforting, flavor-packed dish featuring tender chicken thighs glazed in a sweet soy sauce, served over fluffy rice and immersed in a fragrant garlic-ginger broth. A taste of Southeast Asia, perfect for a cozy dinner.
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
Instructions
- Bash the ginger and garlic, then transfer to a saucepan with the chicken stock and place over medium heat. Trim the spring onions, then thinly slice the green parts and halve the whites lengthways. Add the spring onion whites to the stock. Let the stock simmer until hot.
- Put the chicken thighs into a bowl with the kecap manis, then season with salt and white pepper. Set aside to marinate.
- Add the neutral oil to a frying pan with the spring onion greens and place over high heat. Once the spring onions have wilted, tip them into a bowl. Stir through the sesame oil and toasted sesame seeds. Set aside.
- Return the frying pan to medium-high heat and cook the chicken for 7-8 minutes until golden brown, caramelised, and charring in spots. Pour 70ml water into the leftover marinade and pour over the chicken. Cook until reduced to a thick sauce.
- Meanwhile, trim and thinly slice the cucumber and season with salt before serving. Reheat the cooked rice.
- Share the rice between bowls. Ladle over the stock and top with the sliced chicken and cucumber. Drizzle with sambal or chili garlic sauce and the sesame spring onion oil.
Notes
- For extra heat, add sliced red chilies to the broth or drizzle more sambal on top.
- Vegetarians can replace chicken with tofu or tempeh and use vegetable stock for a plant-based version.
- For a different texture, swap the rice for cooked rice noodles.
- Adding steamed bok choy or sautéed mushrooms will boost the nutrition and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
