There is something truly magical about the Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe that combines rich, deep flavors with comforting warmth in every bowl. This dish offers tender chicken thighs glazed with a luscious, sweet soy caramel, swimming in an aromatic broth infused with garlic and fresh ginger, all served atop fluffy rice. The balance of sweet, savory, and spicy notes makes it a memorable meal perfect for sharing with family or friends on any cozy night.
Ingredients You’ll Need
The magic behind this Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe lies in a handful of simple yet purposeful ingredients. Each brings its own essential layer of flavor, texture, or color to the final dish.
- 8 boneless skinless chicken thighs: These are juicy and tender, perfect for absorbing the caramelised soy marinade.
- 700 ml chicken stock: A flavorful base that creates the rich garlic and ginger broth.
- 10 cloves garlic: Adds aromatic depth and pungency that infuses the broth beautifully.
- 10 slices fresh ginger: Introduces warmth and a subtle zing enhancing the overall flavor profile.
- 3 tablespoons kecap manis: This sweet Indonesian soy sauce is the star ingredient that caramelizes perfectly on the chicken.
- 500 g cooked rice: Soft and fluffy, it soaks up the broth and balances the dish.
- Spring onions and cucumber for garnish: Fresh and crisp elements that provide contrast and brightness.
How to Make Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
Step 1: Prepare the aromatic broth
Begin by simmering the garlic cloves and fresh ginger slices in the chicken stock. This gentle simmer allows the broth to soak up all the fragrant oils and flavors, creating a warm, comfort-inducing base that will elevate every element of the recipe.
Step 2: Marinate the chicken thighs
Next, marinate your chicken thighs in kecap manis along with a pinch of salt and white pepper. This sweet and savory marinade is what gives the chicken its characteristic caramelized glaze and rich umami notes. Letting the chicken soak in this mixture ensures each bite bursts with flavor.
Step 3: Sauté spring onion greens
In a hot pan, sauté the green parts of spring onions until they just begin to wilt. This quick cooking softens their sharpness and brings out a gentle sweetness. Toss them with some sesame oil and toasted seeds to add nutty undertones that complement the dish perfectly.
Step 4: Cook the chicken
Now, cook the marinated chicken thighs in a frying pan over medium heat until they are golden brown and caramelized on the outside. Then add a little water from the marinade into the pan, letting it reduce until it thickens to a glossy sauce that clings beautifully to the chicken pieces.
Step 5: Assemble and serve
Finally, pile the cooked rice on serving plates and ladle over the fragrant garlic ginger broth. Top with the caramelised chicken thighs, garnish with fresh cucumber slices for crunch, and a dollop of sambal if you like a fiery kick. Don’t forget the sautéed spring onions to finish off this spectacular dish!
How to Serve Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
Garnishes
Fresh spring onions and crisp cucumber slices brighten up this rich dish with their vibrant textures and mild flavors. They add a refreshing contrast to the deep umami of the caramelised chicken and fragrant broth, making each spoonful balanced and layered.
Side Dishes
This recipe shines as a full meal on its own, but you can elevate your spread by pairing it with simple sides like steamed greens, pickled vegetables, or even a light Asian slaw. These will add both color and crunch, complementing the silky chicken and rice superbly.
Creative Ways to Present
For a more interactive experience, serve the components separately allowing each guest to build their bowl. Alternatively, use a shallow bowl layered with rice, broth poured around the edges, and the chicken arranged artfully on top. A sprinkle of toasted sesame seeds or freshly chopped herbs gives a lovely final touch.
Make Ahead and Storage
Storing Leftovers
Leftover Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. Keep the broth and rice separate from the chicken for best texture preservation.
Freezing
You can freeze the cooked chicken and broth for up to 2 months. Pack portions separately, and thaw overnight in the refrigerator before reheating gently on the stove to maintain the tender texture and rich flavors.
Reheating
To reheat, warm the broth and chicken gently in a pan, adding a splash of water if necessary to loosen the sauce. Microwave the rice separately until steaming hot. Assemble just like fresh for a quick, comforting meal.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs are juicier and more forgiving during cooking, boneless skinless chicken breasts can be used. Just be careful not to overcook them to keep the meat tender and moist.
What if I can’t find kecap manis?
Kecap manis is a sweet Indonesian soy sauce crucial for the caramelized flavor. If you can’t find it, mix regular soy sauce with brown sugar or honey to achieve a similar sweet-salty balance in your marinade.
Is this recipe spicy?
The base recipe itself is not spicy, but you can add sambal or your favorite chili sauce when serving to adjust the heat level to your preference.
Can I make this recipe vegetarian or vegan?
To adapt this recipe, substitute the chicken stock with vegetable broth and swap chicken thighs for tofu or large mushrooms marinated similarly. The broth and marinade flavors will still shine through!
How long does it take to make this dish?
From start to finish, this recipe takes about 45 minutes, including prep and cooking time, making it a perfect weeknight dinner that doesn’t compromise on flavor.
Final Thoughts
If you’re looking for a dish that feels like a warm, delicious hug, the Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe is your new best friend in the kitchen. Its layers of flavor, comforting textures, and simple ingredients come together to create a meal that’s as rewarding to make as it is to eat. Give it a try, and watch it become one of your favorite go-to recipes instantly.
Print
Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southeast Asian
Description
This Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a flavorful Southeast Asian-inspired dish featuring tender boneless chicken thighs marinated in sweet kecap manis, cooked to a golden brown, and served in a fragrant garlic and ginger broth. Accompanied by steamed rice and fresh cucumber, garnished with wilted spring onions and a touch of sesame, this meal balances sweet, savory, and aromatic elements for a comforting and satisfying experience.
Ingredients
Chicken and Marinade
- 8 boneless skinless chicken thighs
- 3 tablespoons kecap manis
- Salt, to taste
- White pepper, to taste
Broth
- 700 ml chicken stock
- 10 cloves garlic, peeled and crushed
- 10 slices fresh ginger
Rice and Garnishes
- 500 g cooked rice
- Spring onions (green parts only), sliced
- Cucumber, sliced for garnish
- Sesame oil, for dressing spring onions
- Sesame seeds, for garnish
- Oil, for sautéing
- Sambal, for serving (optional)
Instructions
- Prepare the broth: In a saucepan, combine chicken stock, crushed garlic cloves, and fresh ginger slices. Bring to a simmer and let it cook gently to infuse the broth with the aromatic flavors of garlic and ginger.
- Marinate the chicken: Season the boneless chicken thighs with salt and white pepper, then marinate them thoroughly in kecap manis for optimal flavor penetration.
- Sauté spring onions: Heat a small amount of oil in a pan and wilt the green parts of the spring onions until tender. Remove from heat and toss with a drizzle of sesame oil and a sprinkle of sesame seeds for added aroma and texture.
- Cook the chicken: In a frying pan over medium heat, cook the marinated chicken thighs until they develop a golden brown caramelized exterior. Add a small amount of water from the marinade to the pan and allow the sauce to reduce and thicken, coating the chicken beautifully.
- Assemble and serve: Place cooked rice in serving bowls, arrange the caramelised chicken on top, and ladle some garlic ginger broth over it. Garnish with fresh cucumber slices, the prepared spring onion mixture, and a spoonful of sambal if desired for heat.
Notes
- Adjust the amount of sambal to control the spiciness level.
- Kecap manis is a sweet soy sauce crucial for authentic flavor; substitute with a mix of soy sauce and brown sugar if needed.
- For a healthier option, use skinless, boneless chicken breasts instead of thighs.
- Make sure to cook the garlic and ginger in the broth gently to avoid bitterness.
- Leftover broth can be used as a light soup or base for other recipes.
