Caramelised Soy Chicken Garlic Broth (Print-Friendly Format)
Chicken infused with soy, garlic, and ginger broth, served over fluffy jasmine rice with fresh herbs.
# Required Ingredients:
→ Chicken and Broth
01 -
4 bone-in, skin-on chicken thighs
02 -
1 tablespoon vegetable oil
03 -
3 tablespoons soy sauce
04 -
2 tablespoons brown sugar
05 -
1 tablespoon fresh ginger, minced
06 -
4 cloves garlic, minced
07 -
2 cups chicken broth
08 -
1 tablespoon sesame oil
09 -
1 teaspoon cornstarch, optional
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Rice
12 -
2 cups jasmine rice
13 -
4 cups water
→ Garnish
14 -
Chopped green onions
15 -
Fresh cilantro
# How to Make It:
01 -
Pat chicken thighs dry with paper towels. Season both sides with salt and black pepper.
02 -
Heat vegetable oil in a large pot or deep skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5–7 minutes undisturbed, until skin is golden and crisp.
03 -
Turn chicken thighs over and add soy sauce, brown sugar, minced garlic, and minced ginger to the pot. Stir gently to incorporate.
04 -
Pour in chicken broth and add sesame oil, ensuring chicken is mostly submerged. Bring to a gentle boil, then lower heat. Cover and simmer on low for 20 minutes until chicken is tender and cooked through.
05 -
Meanwhile, rinse jasmine rice under cold running water until water runs clear. Combine rinsed rice and water in a separate saucepan. Bring to a boil, then cover tightly, reduce heat to low, and cook for 15–20 minutes until fluffy and water is absorbed.
06 -
If a thicker broth is desired, combine cornstarch with a small amount of water to form a slurry. Stir into the simmering broth and cook for 2–3 minutes until broth thickens.
07 -
Transfer cooked chicken to a cutting board. Slice once slightly cooled. Spoon rice onto plates, top with chicken pieces, and ladle garlic ginger broth over. Finish with chopped green onions and fresh cilantro.
# Additional Information:
01 -
For deeper flavor, marinate the chicken in soy sauce, ginger, and garlic for up to 30 minutes prior to searing.