Caramelised Soy Chicken in Garlic Ginger Broth with Rice
A comforting dish featuring succulent chicken thighs in a rich, sweet-salty marinade, gently simmered in a fragrant garlic ginger broth, served with rice.
Ingredients
For the Broth and Marinade
- 700 ml Chicken Stock A savory foundation full of flavor, perfect for simmering.
- 10 g Fresh Ginger Grated for sharp and warm flavor.
- 10 cloves Garlic Provides a rich, aromatic base to the dish.
- 3 tbsp Kecap Manis Sweet soy sauce that caramelizes beautifully.
- 70 ml Water Used to create the caramelized sauce.
- 30 ml Neutral Oil For frying without altering flavor.
- 1 tbsp Sesame Oil Adds nutty richness to the dish.
- Ground White Pepper Adds a subtle heat to enhance flavor.
For the Chicken and Toppings
- 8 pieces Boneless Skinless Chicken Thighs Tender and juicy, they soak up the marinade.
- 5 pieces Spring Onions Crunchy texture and mild onion flavor.
- 2 tsp Toasted Sesame Seeds Adds crunch and roasted flavor.
- 1 piece Cucumber Adds refreshing crunch.
- 500 g Cooked Rice Comforting base that soaks up the broth.
- Sambal Spicy condiment to serve for heat.
Instructions
Preparation
- Bash the fresh ginger and garlic together, then transfer to a saucepan with the chicken stock over medium heat.
- Trim the spring onions; thinly slice green parts and halve the white parts, adding spring onion whites to the simmering stock.
- In a bowl, toss the chicken thighs with kecap manis, seasoning generously with salt and white pepper. Set aside to marinate.
Cooking
- Heat neutral oil in a frying pan over high heat. Sauté spring onion greens until wilted, then remove from heat and mix with sesame oil and toasted sesame seeds.
- Return frying pan to medium-high heat and add marinated chicken thighs. Cook for about 7-8 minutes until golden brown.
- Pour in water and any leftover marinade, cooking down until reduced to a thick sauce.
- While the chicken cooks, thinly slice cucumber, sprinkling with salt to draw out excess moisture. Reheat cooked rice until warm.
- To serve, divide rice into bowls, ladle garlic ginger broth over it, and arrange sliced chicken and cucumber on top.
- Drizzle with sambal and finish with a splash of the sesame spring onion oil.
Notes
For best results, marinate chicken for at least 30 minutes, overnight is optimal. You can add vegetables like carrots or bok choy to the broth for added depth.