Caramelised Soy Chicken In Garlic Ginger Broth With Rice Recipe

I reworked Ginger Chicken And Rice by caramelising soy-glazed chicken and pairing it with a garlic ginger broth over rice, then I reveal the single clever step that creates the glossy glaze.

Mob: Caramelised Soy Chicken in Garlic Ginger Broth with Rice. I love how bone in skin on chicken thighs caramelise into little pockets of flavour, it’s messy and kind of glorious.

Garlic cloves and fresh ginger make the broth sing, bright but deep, the kind of soup that makes you stop and taste twice even if you were in a hurry. I call it Ginger Chicken And Rice when i’m not trying to be fancy, and honestly every spoonful has a tiny surprise—sweet, salty, a little sharp, and somehow exactly what dinner needed.

You’ll want a second bowl, trust me.

Ingredients

• Chicken thighs: Dark meat, great protein and iron; skin gives juiciness but adds saturated fat.
• Light soy sauce: Salty, umami rich, low calories; high sodium so use sparingly for health.
• Dark soy sauce: Thicker, darker and slightly sweet, mainly used for colour and depth.
• Brown sugar: Gives caramelised sweetness, quick carbs and calories, helps glossy glaze form.
• Garlic: Pungent and savory, antioxidants and immune benefits, browns quickly for flavour.
• Ginger: Warm, zesty, aids digestion, anti inflammatory and brightens the broth.
• Jasmine rice: Fragrant, fluffy carbohydrate base, it’s low fibre but soaks up sauce well.
• Sesame oil: Tiny bit adds toasty aroma and healthy fats, use sparingly for punch.

Ingredient Quantities

• 1.5 lb (700 g) bone in skin on chicken thighs, about 6, trimmed
• 1/3 cup light soy sauce
• 1 tbsp dark soy sauce for colour
• 1/4 cup packed brown sugar (or 5 tbsp granulated sugar if you prefer)
• 2 tbsp Shaoxing wine or dry sherry
• 4 cups chicken stock or water
• 6 garlic cloves, smashed or thinly sliced
• 2 inch piece fresh ginger, sliced thin
• 1 tbsp neutral oil (vegetable or canola)
• 1 tsp toasted sesame oil
• 1 1/2 cups jasmine rice, rinsed
• 3 green onions, sliced (for serving)
• 1 tsp sesame seeds, toasted, optional
• 1 small red chilli, sliced, optional for heat
• salt and black pepper, to taste

How to Make this

1. Rinse 1 1/2 cups jasmine rice until water runs clear and start it cooking in a rice cooker or on the stove with about 1 3/4 to 2 cups water and a pinch of salt so it’s ready when the chicken is done.

2. Pat
1.5 lb (700 g) bone in skin on chicken thighs very dry, trim any excess, season lightly with salt and black pepper.

3. Heat 1 tbsp neutral oil in a large heavy skillet over medium high. Place chicken skin side down, don’t crowd, and sear until the skin is deeply golden and crisp, 6 to 8 minutes; flip briefly just to brown the other side then remove to a plate.

4. Turn heat to medium, pour off all but a tablespoon of fat if there’s a lot, add 6 smashed or thinly sliced garlic cloves and 2 inch sliced fresh ginger and sweat for 30 to 60 seconds until fragrant but not burnt.

5. Sprinkle in 1/4 cup packed brown sugar (or 5 tbsp granulated sugar) and let it melt a moment, then add 2 tbsp Shaoxing wine or dry sherry to deglaze the pan scraping up browned bits.

6. Stir in 1/3 cup light soy sauce and 1 tbsp dark soy sauce for color, then pour in 4 cups chicken stock or water, bring to a gentle simmer.

7. Return the chicken to the pan skin side up, reduce heat to low, cover and simmer gently 20 to 25 minutes until chicken is cooked through and tender. Taste the broth and adjust with salt or a splash more light soy if needed because soy is salty already.

8. If you want a thicker, more caramelized sauce, remove the chicken when done and boil the liquid uncovered over medium high until reduced and syrupy, then return chicken to coat. Stir in 1 tsp toasted sesame oil at the end.

9. Serve chicken over the jasmine rice, spooning lots of the garlic ginger broth over everything, scatter 3 sliced green onions, toasted sesame seeds and sliced small red chilli if using. Quick tips: pat the skin dry for best crisp, dont let garlic burn, and you can make the rice in the broth for extra flavor if you like.

Equipment Needed

1. Large heavy skillet (cast iron or stainless) with lid
2. Rice cooker or medium saucepan with a tight-fitting lid
3. Cutting board and a sharp chef’s knife
4. Tongs and a silicone spatula or wooden spoon
5. Measuring cups and measuring spoons
6. Fine-mesh sieve or small colander for rinsing rice
7. Plate or tray plus paper towels for patting and resting chicken
8. Small bowl and a fork or whisk for mixing sauces
9. Ladle or large spoon for spooning the broth over rice

FAQ

Caramelised Soy Chicken In Garlic Ginger Broth With Rice Recipe Substitutions and Variations

• Light soy sauce: tamari (gluten free) for same saltiness; low sodium soy if you want less salt; coconut aminos for soy free and slightly sweeter; fish sauce diluted with water in a pinch, but it’ll be stronger.
• Dark soy sauce for colour: use regular light soy plus 1 tsp molasses or dark brown sugar to add colour and depth; kecap manis (use less, it’s sweeter); mushroom soy for umami without extra sweetness.
• Brown sugar: granulated white sugar (the recipe even lists this option); coconut sugar for a more caramel note; honey or maple syrup (reduce other liquids slightly); dark muscovado for a richer molasses flavor.
• Shaoxing wine or dry sherry: dry white wine or sake work well; mirin plus a splash of rice vinegar if you want sweetness and acidity; omit and add 1 tbsp rice vinegar or extra stock if you need non alcoholic, flavor will change a bit.

Pro Tips

– Pat the skin extra dry and let the thighs sit skin side up in the fridge for 20 to 30 minutes before searing, youll get way better crisp without extra oil.

– Keep the garlic and ginger from burning by adding them once youve trimmed most of the fat, and cook them gently on medium heat, or even toss them in later with the sauce if you want a cleaner, less bitter garlic flavor.

– If you like sticky glossy sauce, take the chicken out and boil the braising liquid down until it coats the back of a spoon, then return the chicken to coat, or hit the coated thighs under a very hot broiler for 1 to 2 minutes to re-crisp the skin.

– Taste the liquid before finishing, soy is already salty so adjust with a splash of rice vinegar or a little lime to brighten it instead of adding more salt, and check chicken temp if you like, 165 F is the safe target.