Description

This rich and flavorful caramelised soy chicken is simmered in garlic ginger broth and served over jasmine rice with cucumber and sambal for a complete, comforting bowl.

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

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Instructions

In a saucepan, heat vegetable oil and sesame oil over medium. Sauté garlic, ginger, and green onion whites until fragrant (2–3 minutes).

Add chicken broth, soy sauce, and brown sugar. Simmer gently.

Season chicken thighs with salt and white pepper. Sear in a skillet, skin-side down, until deeply caramelised (7–8 minutes). Flip and cook 4–5 minutes.

Pour soy-broth mixture over chicken. Simmer until sauce thickens and coats the chicken.

Warm jasmine rice and prepare serving bowls.

To serve, spoon broth over rice, top with chicken, cucumber slices, sambal, sesame seeds, and green onion greens.

Notes

Substitute with boneless thighs or chicken breasts if needed.

Brown rice or rice noodles make great bases.

Add sautéed bok choy or steamed broccoli for veggies.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner, Main Course
Method: Stovetop, Searing
Cuisine: Asian-Inspired