Caramelised Soy Chicken Garlic Broth

Caramelised soy chicken simmered in a deeply fragrant garlic ginger broth with fluffy jasmine rice is the kind of comfort meal you crave when the air turns cool or life just calls for cozy flavor. The sticky sweet chicken and savory broth spooned over rice feels like a hug in a bowl and always reminds me of rainy nights spent cooking with family

I first made this after a long busy week craving something soothing but special I was amazed how much flavor comes from a few simple ingredients and my best friend now makes it for her kids all the time

Ingredients

• Chicken thighs: bone in skin on gives juicy texture and rich flavor Opt for organic or free-range if available
• Vegetable oil: creates a crisp skin neutral in flavor for searing
• Soy sauce: builds umami depth Choose a naturally brewed variety for best results
• Brown sugar: lends a caramelized sweetness and balances saltiness Darker varieties offer deeper notes
• Ginger: minced fresh adds warming brightness Select heavy firm roots with no wrinkling
• Garlic: minced amplifies savoriness and aroma Look for plump unblemished cloves
• Chicken broth: infuses the dish with body and heartiness Low sodium lets you control seasoning
• Sesame oil: finishes with toasty nuttiness A little adds aroma and richness
• Cornstarch: helps thicken broth if preferred Always mix into water to avoid lumps
• Salt and pepper: brings out all the flavors Freshly cracked is best for pepper
• Jasmine rice: creates the perfect fluffy base Rinse well for ideal texture Fragrant Thai jasmine is worth seeking out
• Water: for cooking rice Filtered is best if available
• Chopped green onions: for garnish adds freshness and crunch Choose bright crisp stalks
• Fresh cilantro: for garnish a burst of herbal lift Only add just before serving to keep flavor bright

Step-by-Step Instructions

Prep the Chicken:

Pat chicken thighs dry very well with paper towels until no moisture remains Season all over with salt and pepper pressing gently so seasoning sticks This step is crucial for optimal crisping

Heat the Oil:

Warm vegetable oil in a large pot or deep skillet over medium high heat until shimmering and hot A wide surface ensures even browning

Sear the Chicken:

Arrange chicken thighs skin side down in the hot oil Do not disturb them for five to seven minutes Let the skin render and turn golden and crisp If needed sear in batches Crowding the pan can steam the chicken instead of browning it

Make the Sauce:

Turn the chicken over Add soy sauce brown sugar minced garlic and minced ginger into the pot directly Slosh them around with a wooden spoon scraping all golden bits from the bottom of the pan The sugar will begin to bubble and create a sticky glaze enveloping the chicken

Add Chicken Broth:

Pour in the chicken broth which should cover the chicken or nearly so Stir gently Bring the mixture to a gentle simmer not a rolling boil This allows the flavors to meld and the chicken to tenderize

Simmer:

Lower heat cover the pot and let everything simmer undisturbed for twenty minutes The chicken should become fully cooked and incredibly tender The broth will infuse with soy caramelized sugar and aromatics

Cook the Rice:

Meanwhile rinse jasmine rice under cold running water swirling with your hands until water runs clear Removing excess starch results in fluffy separate grains

Prepare the Rice:

In a separate medium pot combine two cups rinsed rice and four cups water Bring to a rolling boil over high heat Stir once lower the heat immediately and cover tightly Cook undisturbed for fifteen to twenty minutes Once done remove from heat without removing the lid Rest for five minutes before fluffing gently with a fork

Thicken the Broth Optional:

If you wish for thicker broth whisk cornstarch with a tablespoon cool water in a small bowl Pour into the simmering broth Stir continuously and let cook two to three minutes until slightly glossy and thickened

Garnish and Serve:

Transfer cooked chicken to a board Let cool briefly before slicing Serve portions of rice in bowls Top with sliced caramelised chicken and ladle generous amounts of broth over everything Garnish with chopped green onions and fresh cilantro for a pop of color and flavor

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Whether it is the glossy caramelised chicken or the punchy ginger broth this dish always wins over a crowd My family always fights for extra broth to mix into rice and nobody ever skips the cilantro on top

Storage Tips

Store any leftovers in airtight containers in the refrigerator for up to three days For best texture store rice and chicken separately When reheating add a splash of broth or water to keep everything moist The flavors deepen on the second day making lunch leftovers a treat

Ingredient Substitutions

Swap boneless thighs or breasts if you prefer leaner meat though bone in gives the richest result If you are out of jasmine rice use basmati sushi rice or even brown rice If you like a less sweet glaze reduce brown sugar to one tablespoon Gluten free soy or tamari works well here too

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Serving Suggestions

This dish can stand alone but steamy bowls pair beautifully with steamed or stir fried greens like bok choy or broccoli A lightly pickled cucumber salad on the side balances the warmth of the broth If you like a little heat pass chili crisp at the table for spooning over rice

Cultural Context

Soy braised chicken is common in Chinese and many Southeast Asian home kitchens This version echoes both comfort and style seen in Cantonese clay pot chicken or Vietnamese caramelized chicken but with a brothier twist Jasmine rice and fresh herbs root the recipe in Southeast Asian comfort traditions making it familiar yet fresh

Recipe FAQs

→ How do I get the chicken skin crispy?

Pat the chicken thighs dry and sear them skin-side down in hot oil without moving for 5-7 minutes until golden and crispy.

→ Can I substitute jasmine rice with another type of rice?

Yes, you can use basmati or long-grain white rice, adjusting cooking time as needed to achieve a fluffy texture.

→ How do I thicken the broth?

Mix cornstarch with a little water to make a slurry and stir it into the simmering broth for 2-3 minutes until it thickens.

→ What garnishes pair well with this dish?

Chopped green onions and fresh cilantro add color, freshness, and extra layers of flavor to each serving.

→ Can I use boneless chicken thighs?

Boneless thighs work well but may cook slightly faster. Keep an eye on doneness so the meat stays moist and tender.