Asian-Style Caramelised Soy Chicken Over Rice
Tender caramelised soy chicken simmered in a fragrant garlic ginger broth and served over steamed rice for a deeply comforting bowl meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
6 bone-in skin-on chicken thighs
Salt and black pepper to taste
2 tablespoons neutral oil
3 tablespoons brown sugar
1/4 cup light soy sauce
1 tablespoon dark soy sauce
4 cloves garlic minced
1 tablespoon fresh ginger sliced
2 cups chicken stock
1 teaspoon sesame oil
4 cups cooked jasmine rice
Sliced green onions for garnish
Instructions
-
Pat chicken dry and season lightly with salt and pepper.
-
Heat oil in a heavy pot over medium heat and sear chicken skin-side down until golden and crisp.
-
Flip chicken and brown the other side, then remove from pot.
-
Add ginger and garlic to the pot and sauté until fragrant.
-
Stir in brown sugar and allow it to melt slightly.
-
Pour in soy sauces and stir to combine.
-
Return chicken to the pot and coat in the soy mixture.
-
Add chicken stock until it reaches halfway up the chicken.
-
Simmer partially covered for 20 to 25 minutes until chicken is cooked through.
-
Drizzle with sesame oil and serve over steamed rice with broth spooned on top.
Notes
Use low-sodium soy sauce to control saltiness.
Add vegetables such as bok choy or mushrooms during the final minutes of cooking.
Adjust broth thickness by simmering uncovered if desired.