Caramelised Soy Chicken Garlic Broth (Print-Friendly Version)

Juicy chicken with a sweet-savory glaze simmers in garlic ginger broth and pairs perfectly with jasmine rice.

# What You’ll Need to Make This:

→ For the Chicken and Broth

01 - 4 chicken thighs, bone-in and skin-on
02 - 1 tablespoon vegetable oil
03 - 3 tablespoons soy sauce
04 - 2 tablespoons brown sugar
05 - 1 tablespoon fresh ginger, minced
06 - 4 cloves garlic, minced
07 - 2 cups chicken broth
08 - 1 tablespoon sesame oil
09 - 1 teaspoon cornstarch, optional
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

→ For the Rice

12 - 2 cups jasmine rice
13 - 4 cups water

→ Garnishes

14 - Chopped green onions
15 - Fresh cilantro

# How to Prepare:

01 - Pat chicken thighs dry with paper towels and season both sides with salt and black pepper.
02 - Warm vegetable oil in a large pot or deep skillet over medium-high heat until shimmering.
03 - Place chicken thighs skin-side down in the hot oil. Sear undisturbed for 5–7 minutes until deeply golden and crisp.
04 - Flip chicken. Add soy sauce, brown sugar, minced ginger, and minced garlic. Stir to blend flavors evenly.
05 - Pour in chicken broth, ensuring chicken is submerged. Bring mixture to a gentle boil.
06 - Reduce heat to low, cover, and simmer for 20 minutes or until chicken is fully cooked and tender.
07 - Rinse jasmine rice under cold water until water runs clear. In a separate pot, combine rice and water. Bring to a boil, then cover and reduce heat to low. Cook for 15–20 minutes until rice is fluffy and liquid is absorbed.
08 - If a thicker broth is desired, mix cornstarch with a small amount of water to form a slurry. Stir into the simmering broth and cook for 2–3 minutes until glossy and slightly thickened.
09 - Remove cooked chicken from broth and let rest briefly. Slice as desired. Serve over rice, ladle garlic ginger broth over, and finish with chopped green onions and fresh cilantro.

# Extra Tips:

01 - For the richest flavor, do not rush the searing process—allow the skin to crisp thoroughly before turning.

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