Description

Experience a comforting and flavorful meal with caramelized soy chicken thighs simmered in garlic and ginger broth, served over fluffy jasmine rice. This easy-to-make dish combines crispy skin, tender meat, and a savory sauce, perfect for a satisfying dinner.

Ingredients

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For the Chicken

4 chicken thighs (bone-in, skin-on)
1 tablespoon vegetable oil
Salt and pepper, to taste

For the Sauce

3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon ginger, minced
4 cloves garlic, minced
2 cups chicken broth
1 tablespoon sesame oil
1 teaspoon cornstarch (optional, for thickening)

For the Rice

2 cups jasmine rice
4 cups water

For Garnish

Chopped green onions, for garnish
Fresh cilantro, for garnish

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Instructions

Prep the Chicken: Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Heat the Oil: In a large pot or deep skillet, heat the vegetable oil over medium-high heat.
Sear the Chicken: Place the chicken thighs skin-side down in the hot oil. Cook for 5-7 minutes until the skin is golden and crispy, then flip.
Make the Sauce: Add soy sauce, brown sugar, minced garlic, and minced ginger into the pot. Stir to combine.
Add Chicken Broth: Pour in the chicken broth, ensuring the chicken is submerged. Bring to a gentle boil.
Simmer: Reduce heat to low, cover, and simmer for about 20 minutes until chicken is tender and cooked through.
Prepare the Rice: Rinse jasmine rice under cold water until clear. In a separate pot, combine rice and water and bring to a boil. Cover, reduce heat to low, and cook for 15-20 minutes until fluffy.
Thicken the Broth (Optional): Mix cornstarch with a little water to make a slurry. Stir into the broth and cook for 2-3 minutes until thickened.
Serve: Remove chicken, slice once slightly cooled. Serve over rice, ladle with garlic ginger broth, and garnish with green onions and cilantro.

Notes

Ensure the chicken skin is crispy during searing for added texture.
Adjust the amount of soy sauce for saltiness preference.
Optional thickening gives the broth a richer consistency.
You can substitute jasmine rice with basmati or long-grain rice.
Leftovers can be stored in an airtight container for up to 2 days.
Garnish with additional green onions or cilantro for enhanced flavor.

Nutrition

Serving Size: 1 plate (including rice and chicken)
Calories: 520 kcal
Sugar: 12 g
Sodium: 980 mg
Fat: 20 g
Saturated Fat: 4 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 65 g
Fiber: 3 g
Protein: Thirty grams
Cholesterol: 130 mg