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Caramelised Soy Chicken in Garlic Ginger Broth with Rice

A delightful dish featuring tender chicken thighs infused in a savory garlic ginger broth served over rice, ideal for cozy family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 475
Ingredients Method Notes

Ingredients
  

For the Broth
  • 10 g Fresh Ginger Bright and aromatic, adds spicy depth.
  • 10 cloves Garlic Cloves Turns golden and aromatic when sautéed.
  • 700 ml Chicken Stock Rich and savory base.
  • 5 Spring Onions Adds freshness and color.
For the Chicken
  • 8 pieces Boneless Skinless Chicken Thighs Juicy and tender, they soak up flavors.
  • 3 tbsp Kecap Manis Sweet soy sauce for umami and caramelization.
  • Ground White Pepper Ground White Pepper Adds a subtle kick.
  • 30 ml Neutral Oil Perfect for high-heat cooking.
  • 1 tbsp Sesame Oil Enhances overall taste.
  • 2 tsp Toasted Sesame Seeds Adds crunch and nutty flavor.
For Serving
  • 70 ml Water Combines with marinade to create sauce.
  • 1 Cucumber Crisp and refreshing.
  • 500 g Cooked Rice Comforting base of the meal.
  • Sambal (to serve) Adjust for heat preference.

Method
 

Preparation
  1. Begin by bashing the fresh ginger and garlic cloves before transferring them to a saucepan with chicken stock over medium heat.
  2. Trim the spring onions; slice the green parts finely and halve the whites lengthwise. Add the white parts to the simmering stock.
  3. In a separate bowl, place the chicken thighs and pour over the kecap manis. Season with salt and ground white pepper and let marinate.
Cooking
  1. Heat the neutral oil in a frying pan over high heat, then add the spring onion greens. Sauté until wilted, then set aside.
  2. Return the frying pan to medium-high heat, then add the marinated chicken thighs. Sear for 7-8 minutes until golden.
  3. Pour the leftover marinade mixed with water over the chicken and cook until the sauce thickens.
  4. Slice the cucumber thinly and season lightly with salt.
Serving
  1. Reheat the cooked rice and distribute it among bowls.
  2. Ladle over the broth, then top with the caramelized chicken and cucumber slices. Optionally, drizzle sambal or chili sauce.

Notes

For enhanced flavor, consider grilling the chicken. To make a richer broth, add more aromatics while simmering.