Caramelised Soy Chicken Rice

Caramelised soy chicken in garlic ginger broth with rice is pure comfort food that turns a few simple ingredients into a deeply savory meal. The combination of sweet caramelised soy sauce, warming ginger, and plenty of garlic creates an irresistible sauce that soaks into tender chicken and fluffy jasmine rice. It is the kind of dinner that feels like a big warm hug after a long day.

My family first tasted a version of this dish while traveling abroad and it instantly became one of our favorites. Now whenever rain is in the forecast my kid requests soy chicken with plenty of broth to pour over their rice.

Ingredients

• Chicken thighs: bone in and skin on build the most flavor and stay tender opt for well marbled high quality chicken for best results
• Vegetable oil: ensures a good sear use a neutral oil to let the aromatics shine
• Soy sauce: the backbone of umami go for a naturally brewed soy sauce for depth
• Brown sugar: adds caramel notes and helps glaze the chicken choose a moist dark brown sugar if possible
• Ginger: fresh minced ginger brings heat and brightness select a plump piece with smooth skin
• Garlic: fresh garlic for punch and warmth buy firm bulbs with no sprouting
• Chicken broth: intensifies savory flavor homemade or low sodium options work well
• Sesame oil: finishes with nutty aroma try toasted for a richer taste
• Cornstarch: can be used to thicken the broth skip if you prefer a light sauce use fresh cornstarch
• Salt and pepper: rounds out the taste
• Jasmine rice: classic pairing for soaking up the broth choose long grain for fluffiness
• Water: cooks the rice
• Green onions: for garnish adds color and fresh bite choose crisp vibrant stalks
• Fresh cilantro: scattered on top lifts the flavor select leaves bright green and aromatic

Step by Step Instructions

Prep the Chicken:

Pat chicken thighs dry with paper towels and season both sides with salt and pepper. Getting the skin very dry is key for achieving that crispy golden layer.

Heat the Oil:

Pour vegetable oil into a large pot or deep skillet and warm over medium high heat until shimmering. A hot pan ensures proper sear.

Sear the Chicken:

Place chicken thighs skin side down into the oil pressing gently to encourage contact. Let cook undisturbed for five to seven minutes until skin is deeply golden and crisp.

Make the Sauce:

Turn chicken over and scatter in garlic ginger soy sauce and brown sugar. Stir well so the aromatics melt into the chicken and everything coats evenly.

Add Chicken Broth:

Pour chicken broth around the meat ensuring the pieces are mostly submerged. Give a gentle stir to bring everything together and turn up the flavor.

Simmer:

Turn heat to low and cover. Simmer for twenty minutes letting the chicken turn tender and letting the sauce infuse.

Cook the Rice:

Meanwhile rinse jasmine rice under cold running water until water runs clear. This step prevents gummy rice.

Prepare the Rice:

Combine rice and water in a pot and bring to boil. Reduce heat to low cover with tight lid and cook for fifteen to twenty minutes until fluffy and all water is gone.

Thicken the Broth Optional:

If you want a silky sauce mix cornstarch with a few tablespoons water then stir into bubbling broth and cook an extra two to three minutes until thickened.

Garnish and Serve:

Transfer chicken to cutting board and let rest briefly before slicing. Scoop rice into bowls top with chicken and ladle plenty of fragrant broth over. Finish with fresh green onions and cilantro for color and brightness.

Save

Nothing beats the aroma of caramelising ginger and garlic for me it is always the coziest kitchen moment. My favorite part is sneaking a spoonful of sauce at the stove just before serving it is always worth the wait.

Storage Tips

You can store leftovers in an airtight container in the fridge for up to three days. The flavors deepen overnight so the chicken and broth taste even richer. If you want to freeze it remove any cilantro or green onion garnish first and store rice separately for best texture.

Ingredient Substitutions

If chicken thighs are not available use drumsticks or even boneless thighs. Brown sugar can be swapped for honey or maple syrup for a different sweetness. If you are out of jasmine rice any fragrant long grain rice works beautifully. Low sodium soy sauce is a good option if you want to reduce salt.

Serving Suggestions

This dish pairs well with sautéed greens like bok choy or steamed broccoli. I sometimes add a side of quick pickled carrots or cucumbers for crunch and contrast. For a heartier meal add a boiled egg split in half alongside the chicken and rice.

Cultural and Historical Context

Caramelising soy sauce with sugar ginger and garlic is a classic base in East and Southeast Asian home cooking especially in Vietnamese and Chinese kitchens where sweet salty broths are beloved comfort foods. Each cook has their spin and this recipe is a reflection of that family tradition.

Recipe FAQs

→ What cut of chicken works best?

Bone-in, skin-on chicken thighs are ideal, as they stay juicy and develop a flavorful, crisp skin when seared.

→ Can I use low-sodium soy sauce?

Yes, you can substitute low-sodium soy sauce to control saltiness without sacrificing depth of flavor.

→ How do I make the broth thicker?

Mix a teaspoon of cornstarch with water to create a slurry, then stir it into the simmering broth until thickened.

→ Is it necessary to rinse jasmine rice?

Rinsing removes surface starch and results in fluffier, non-sticky rice. It's highly recommended for best texture.

→ What garnishes pair well with this dish?

Fresh chopped green onions and cilantro add a bright finish and extra layer of flavor to each serving.