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Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
Ash Tyrrell

Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe

I remember the first time I made this Caramelised Soy Chicken in Garlic Ginger Broth with Rice. The scent of garlic and ginger filled my kitchen and made me smile. The chicken skin turned golden and crisp while the deep-flavored broth bubbled away.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 chicken thighs bone-in, skin-on – the skin crisps up and the bone adds flavor.
  • 1 tablespoon vegetable oil – for searing without overpowering flavor.
  • 3 tablespoons soy sauce – provides the salty umami backbone.
  • 2 tablespoons brown sugar – balances the soy with a touch of sweetness and aids caramelization.
  • 1 tablespoon minced ginger – fresh ginger gives brightness; don’t use dried.
  • 4 cloves garlic minced – fresh garlic gives much better aroma than pre-minced.
  • 2 cups chicken broth – homemade or low sodium is ideal to control saltiness.
  • 1 tablespoon sesame oil – a drizzle near the end delivers nutty depth.
  • 1 teaspoon cornstarch optional – to thicken broth slightly if you prefer.
  • Salt and pepper to taste – for seasoning control.
  • 2 cups jasmine rice – aromatic and well suited to absorb broth.
  • 4 cups of water – for cooking the rice.
  • Chopped green onions for garnish – adds freshness and color.
  • Fresh cilantro for garnish – optional, for herbaceous brightness.

Method
 

  1. I pat the chicken thighs dry using paper towels and season both sides with salt and pepper. Getting them dry helps the skin crisp up nicely when searing.
  2. I heat vegetable oil in my skillet over medium-high. Then I place the thighs skin-side down and let them cook undisturbed for about 5–7 minutes until golden brown, before flipping.
  3. With the chicken in the pan, I stir in soy sauce, brown sugar, garlic, and ginger, turning the chicken to coat it in the glaze as it begins to caramelize.
  4. I pour in the chicken broth so the thighs are partially submerged. After bringing to a gentle boil, I lower the heat, cover the pot, and simmer for about 20 minutes until the chicken is fully cooked and tender.
  5. While the chicken simmers, I rinse the jasmine rice under cold water until it runs clear, then combine with 4 cups of water in a separate pot. I bring it to a boil, cover, reduce heat, and cook 15–20 minutes until fluffy and all water is absorbed.
  6. If I want a slightly thicker sauce, I whisk cornstarch with a splash of water into a slurry, then gently stir it into the simmering broth, cooking 2–3 more minutes until it thickens.
  7. I remove the chicken, let it rest, and slice it. Then I spoon the garlic-ginger broth over the rice, place the chicken on top, and scatter chopped green onions and fresh cilantro before serving.

Notes

  • Always pat the chicken thoroughly dry — moist skin steams, while dry skin crisps.
  • Don’t overcrowd the pan — I leave space around chicken thighs so each side browns well.
  • Taste the broth before serving — you may want to adjust salt or sweetness.
  • Let the chicken rest for a few minutes after cooking — this helps juices redistribute.
  • Add a squeeze of lime or a pinch of chili right before serving for extra brightness.