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Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe

Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
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★★★★★

5.2 from 5 reviews

A flavorful and comforting dish featuring tender caramelised soy chicken simmered in a fragrant garlic and ginger broth, served over fluffy jasmine rice and garnished with fresh green onions. This recipe balances sweet, savory, and umami notes, making it perfect for a wholesome weeknight meal.

Ingredients

Scale

Chicken and Marinade

  • 500g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 tablespoon brown sugar
  • Salt and pepper to taste

Broth and Thickening

  • 3 cups chicken broth
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Rice

  • 1 cup jasmine rice
  • 2 cups water (for cooking rice)

Garnish

  • 2 green onions, sliced

Instructions

  1. Prepare the Chicken: Cut the chicken thighs into bite-sized pieces and season lightly with salt and pepper.
  2. Marinate: In a bowl, combine soy sauce, sesame oil, minced garlic, minced ginger, and brown sugar. Add the chicken pieces to the marinade, ensuring they are fully coated. Let marinate for 10 minutes to enhance flavor.
  3. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a saucepan, bring 2 cups of water to a boil, add the rice, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Once done, fluff the rice with a fork.
  4. Sauté Chicken: Heat a tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken pieces and sauté until they are caramelised and cooked through, about 5-7 minutes, stirring occasionally to prevent sticking.
  5. Add Broth: Pour in the chicken broth and rice vinegar to the caramelised chicken. Bring the mixture to a boil, then reduce the heat to low to simmer gently.
  6. Thicken the Broth: Gradually add the cornstarch and water mixture to the simmering broth while stirring continuously. Let it simmer for an additional 5 minutes until the broth thickens and coats the chicken nicely.
  7. Final Touches: Taste the broth and adjust seasoning by adding more salt or pepper if needed to balance the flavors.
  8. Serve: Place a bed of fluffy jasmine rice onto plates or bowls, then ladle the caramelised soy chicken and garlic ginger broth over the rice.
  9. Garnish: Sprinkle sliced green onions on top to add freshness and a mild onion flavor, enhancing the overall presentation and taste.

Notes

  • Marinating the chicken briefly enhances the flavor but do not marinate for too long to avoid overpowering the delicate chicken texture.
  • Use a heavy-bottomed pot or Dutch oven for even cooking and to prevent burning the soy caramelization.
  • If you prefer a thicker broth, increase the cornstarch to 1.5 tablespoons mixed with water.
  • For a gluten-free version, use gluten-free soy sauce or tamari.
  • Leftovers can be refrigerated up to 3 days and reheated gently to preserve texture.

Nutrition

Keywords: Caramelised soy chicken, garlic ginger broth, jasmine rice, Asian chicken recipe, easy weeknight dinner, garlic ginger chicken

Find it online: https://thehungrymason.com/caramelised-soy-chicken-in-garlic-ginger-broth-with-rice-recipe/