Caramelised Soy Chicken in Garlic Ginger Broth with Rice
Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a heartwarming dish that blends succulent chicken thighs with a fragrant, savory broth enriched by the bold flavors of garlic and ginger. This easy-to-prepare recipe is perfect for busy weeknights or casual gatherings, offering a delightful twist on traditional chicken dishes. The sweet and tangy notes from the soy sauce elevate this meal, making it both comforting and special. Serve it over fluffy rice, topped with fresh cucumber slices, for a satisfying experience that will please everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 8 boneless skinless chicken thighs
- 700 ml chicken stock
- 10 cloves garlic
- 10 pieces fresh ginger
- 5 spring onions
- 3 tablespoons kecap manis
- 30 ml neutral oil
- 1 tablespoon sesame oil
- Cooked rice (to serve)
- Cucumber (for garnish)
Instructions
- Prepare the broth: Bash the ginger and garlic, then simmer them in chicken stock with sliced spring onion whites until hot.
- Marinate the chicken: Combine chicken thighs with kecap manis, ground white pepper, and let sit.
- Sauté spring onions: Heat neutral oil in a frying pan and sauté spring onion greens until wilted; set aside.
- Cook the chicken: In the same pan, cook marinated chicken until golden brown, then add water to create a thick sauce.
- Prepare garnishes: Thinly slice cucumber and season with salt. Reheat cooked rice.
- Assemble your dish: Serve rice in bowls topped with broth, chicken, cucumber slices, and drizzle with sambal.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 7g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg