Description
Savor the delightful flavors of Caramelised Soy Chicken in Garlic Ginger Broth with Rice, a dish that perfectly balances the richness of garlic and ginger with tender marinated chicken. This recipe is ideal for busy weeknights or special occasions, allowing you to bring a taste of Asian-inspired cuisine to your table with ease. The aromatic broth enhances the savory chicken, while a touch of sweetness creates a delicious harmony of flavors. You can easily customize this dish based on your preferences, making it a versatile addition to your meal rotation. Enjoy the comfort of this hearty chicken soup served over rice, perfect for sharing with family and friends.
Ingredients
- Fresh ginger
- Garlic cloves
- Chicken stock
- Boneless skinless chicken thighs
- Kecap manis
- Spring onions
- Cucumber
- Cooked rice
Instructions
- Prepare the broth by combining crushed ginger and garlic in a saucepan with chicken stock over medium heat. Add trimmed spring onion whites and simmer until hot.
- In a mixing bowl, marinate boneless skinless chicken thighs in kecap manis, salt, and ground white pepper for at least 20 minutes.
- Sauté spring onion greens in neutral oil until wilted; mix with sesame oil and toasted sesame seeds.
- In the same frying pan, cook marinated chicken over medium-high heat for 7-8 minutes until golden brown. Add water to leftover marinade and pour over chicken, cooking until reduced to a thick sauce.
- Slice cucumber thinly; season with salt before serving. Reheat cooked rice as needed.
- Assemble by placing rice in bowls, ladling hot stock over it, topping with sliced chicken and cucumber, then drizzling sambal or chili sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 490
- Sugar: 8g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg