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Caramelised Soy Chicken in Garlic Ginger Broth with Rice

Make Caramelised Soy Chicken in Garlic Ginger Broth with Rice with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 chicken thighs bone-in and skin-on
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp vegetable oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 3 cups chicken broth
  • 1 tbsp cornstarch mixed with 2 tbsp water optional, for thickening
  • 1 1/2 cups cooked jasmine or basmati rice
  • 1 tbsp toasted sesame seeds for garnish
  • 2 green onions chopped (for garnish)

Method
 

  1. Start by heating the vegetable oil in a large pot or Dutch oven over medium heat. Once hot, add the chicken thighs skin-side down. Sear the chicken for about 5-7 minutes, or until the skin is golden brown and crispy.
  2. Flip the chicken thighs and add the minced garlic and grated ginger to the pot. Sauté for about 1-2 minutes, stirring frequently, until fragrant but not browned.
  3. In a small bowl, whisk together the soy sauce, dark soy sauce, brown sugar, and rice vinegar. Pour this mixture over the chicken in the pot, ensuring each piece is well coated.
  4. Add the chicken broth to the pot, bringing the mixture to a gentle simmer. Cover the pot and let it cook for about 30 minutes, allowing the chicken to become tender and infused with flavor.
  5. After 30 minutes, remove the lid and check the chicken for doneness. It should reach an internal temperature of 165°F (75°C). If desired, remove the chicken thighs and set aside.
  6. If you prefer a thicker broth, stir in the cornstarch mixture and allow it to cook for an additional 5 minutes, stirring occasionally until the broth has thickened.
  7. Return the chicken to the pot, allowing it to warm through in the flavorful broth for a couple of minutes.
  8. To serve, place a generous scoop of cooked rice in bowls, top with the caramelised soy chicken, and ladle the rich broth over each serving. Garnish with toasted sesame seeds and chopped green onions.