Caramelised Soy Chicken Rice (Print)
Tender soy-glazed chicken in aromatic garlic ginger broth served over fluffy jasmine rice for pure comfort.
# What You'll Need:
01 -
4 chicken thighs, bone-in, skin-on
02 -
1 tablespoon vegetable oil
03 -
3 tablespoons soy sauce
04 -
2 tablespoons brown sugar
05 -
1 tablespoon minced ginger
06 -
4 cloves garlic, minced
07 -
2 cups chicken broth
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1 tablespoon sesame oil
09 -
1 teaspoon cornstarch (optional, for thickening)
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Salt, to taste
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Pepper, to taste
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2 cups jasmine rice
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4 cups water
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Chopped green onions, for garnish
15 -
Fresh cilantro, for garnish
# How to Make It:
01 -
Pat the chicken thighs dry with paper towels. Season with salt and pepper on both sides.
02 -
In a large pot or deep skillet, heat the vegetable oil over medium-high heat.
03 -
Place the seasoned chicken thighs skin-side down in the hot oil. Cook for 5-7 minutes without moving, until the skin is golden and crispy.
04 -
Flip the chicken and add soy sauce, brown sugar, minced garlic, and minced ginger directly into the pot. Stir to combine.
05 -
Pour the chicken broth into the pot, ensuring the chicken is submerged. Bring to a gentle boil.
06 -
Reduce the heat to low and allow the chicken to simmer for about 20 minutes, covered, until fully cooked and tender.
07 -
While the chicken simmers, rinse the jasmine rice under cold water until the water runs clear.
08 -
In a separate pot, combine 2 cups of rinsed rice and 4 cups of water. Bring to a boil, then cover and reduce the heat to low. Cook for 15-20 minutes until the rice is fluffy and water is absorbed.
09 -
If preferred, mix cornstarch with a little water to form a slurry. Stir it into the broth and cook for an additional 2-3 minutes until thickened.
10 -
Once the chicken is cooked, remove it from the pot and let it cool slightly before slicing. Serve over rice, ladling the garlic ginger broth on top. Garnish with chopped green onions and fresh cilantro.