Caramelised Soy Chicken in Garlic Ginger Broth with Rice
Tender caramelised chicken thighs simmered in a rich garlic-ginger soy broth, served over jasmine rice for the perfect comforting meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 boneless chicken thighs skin removed if you want less fat
- 2 tablespoons soy sauce dark or regular works
- 1 tablespoon brown sugar adds that sweet caramel taste
- 1 tablespoon vegetable oil for searing
- 1 tablespoon freshly grated ginger to give it a punch
- 3 cloves garlic minced fine so it melts into the broth
- 3 cups chicken broth the base of all the flavor
- 1 tablespoon rice vinegar to brighten things up
- 1 teaspoon sesame oil just a little goes a long way
Instructions
Instructions
- Cook jasmine rice according to package instructions and set aside.
- Mix soy sauce, brown sugar, and a pinch of pepper in a bowl. Marinate chicken thighs for 10 minutes.
- Heat vegetable oil in a skillet over medium-high. Sear chicken thighs on both sides until caramelised (about 5-6 minutes per side). Set aside.
- In the same skillet, stir garlic and ginger for 1-2 minutes until fragrant.
- Add chicken broth, rice vinegar, and sesame oil. Bring to a simmer and scrape browned bits from the pan.
- Return chicken to skillet and simmer in the broth for 5-7 minutes.
- Transfer everything to pressure cooker. Lock lid, pressure cook for 10 minutes, then allow natural release.
Notes
Serve warm over rice and garnish with sliced spring onions if desired.