Name: Caramelised Soy Chicken in Garlic-Ginger Broth with Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Asian-Inspired
Ingredients: 4 bone-in, skin-on chicken thighs; 1 Tbsp vegetable oil; 1 Tbsp sesame oil; 4 garlic cloves, smashed; 1 Tbsp fresh ginger, sliced; 2 cups chicken broth; 3 Tbsp dark soy sauce (kecap manis preferred); 2 Tbsp brown sugar; Salt and white pepper, to taste; 1 green onion, whites and greens separated and sliced; Toasted sesame seeds, for garnish; 2 cups cooked jasmine rice; 1 cucumber, thinly sliced and lightly salted; Sambal or chili sauce, for serving

Why You’ll Love This Recipe

I love this dish for its rich umami profile and cozy broth. The combination of soy, ginger, and garlic creates a deeply flavorful base that soaks beautifully into the rice. The chicken is tender with crispy, caramelised skin, and the whole dish feels both comforting and exciting.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 bone-in, skin-on chicken thighs
1 Tbsp vegetable oil
1 Tbsp sesame oil
4 garlic cloves, smashed
1 Tbsp fresh ginger, sliced
2 cups chicken broth
3 Tbsp dark soy sauce (kecap manis preferred)
2 Tbsp brown sugar
Salt and white pepper, to taste
1 green onion, whites and greens separated and sliced
Toasted sesame seeds, for garnish
2 cups cooked jasmine rice
1 cucumber, thinly sliced and lightly salted
Sambal or chili sauce, for serving

directions

In a saucepan, I combine the vegetable oil, sesame oil, smashed garlic, sliced ginger, and the white parts of the green onion. I sauté them over medium heat until they’re fragrant, about 2–3 minutes.

Then I add the chicken broth, soy sauce, and brown sugar. I bring this to a gentle simmer to let the flavors meld.

Meanwhile, I season the chicken thighs with salt and white pepper. In a separate skillet over medium-high heat, I brown the chicken thighs skin-side down for about 7–8 minutes until deeply caramelised. I flip and cook the other side for another 4–5 minutes.

Once browned, I pour the reserved soy-broth mixture over the chicken in the skillet. I add a splash of water if needed and let everything simmer together until the sauce thickens and coats the thighs.

While that finishes, I reheat the cooked jasmine rice and get the bowls ready.

To serve, I ladle the garlic-ginger broth over the rice, top with the caramelised chicken, and add a few slices of salted cucumber.

I finish the dish with a drizzle of sambal, sprinkle on toasted sesame seeds, and add the green parts of the sliced green onion.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 4 servings
Kcal: ~450 kcal per serving

Variations

Sometimes I use boneless chicken thighs if I want a quicker cook time. I also swap jasmine rice for brown rice or rice noodles. If I want a deeper heat, I stir in extra sambal or a sliced red chili.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I reheat gently on the stovetop with a splash of water or broth to loosen the sauce. It’s just as flavorful the next day.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but I prefer thighs for their juiciness and better caramelisation. Breasts can dry out more easily.

What is kecap manis?

It’s a thick, sweet Indonesian soy sauce that adds depth and caramel notes. If I can’t find it, I mix soy sauce with a little molasses or brown sugar.

Can I make this dish spicier?

Definitely. I add more sambal or a sliced fresh chili to bring up the heat.

What vegetables go well with this?

I sometimes add bok choy, sautéed greens, or steamed broccoli for extra nutrition and color.

Is this meal freezer-friendly?

The chicken and broth freeze well. I store them separately from the rice and reheat everything gently.

Conclusion

Caramelised Soy Chicken in Garlic-Ginger Broth with Rice is one of my favorite comfort meals. I love the bold, warming flavors and the satisfying textures. It’s a go-to dinner when I want something that feels both nourishing and indulgent.