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Caramelised Soy Chicken in Garlic Ginger Broth with Rice

A comforting dish featuring tender chicken thighs in a rich garlic ginger broth, served over rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indonesian
Calories: 450
Ingredients Method Notes

Ingredients
  

Aromatic Base
  • 10 g Fresh Ginger Adds a zesty kick and warmth.
  • 10 cloves Garlic Cloves The heart of the broth, releasing aromatic essence.
  • 700 ml Chicken Stock Flavorful base for the dish.
  • 5 pieces Spring Onions Sweet and crunchy.
Main Ingredients
  • 8 pieces Boneless Skinless Chicken Thighs Juicy and tender, perfect for absorbing flavors.
  • 3 tbsp Kecap Manis Sweet soy sauce adding depth to the taste.
  • 30 ml Neutral Oil For frying.
  • 1 tbsp Sesame Oil Infuses nuttiness.
  • 2 tsp Toasted Sesame Seeds A crunchy finishing touch.
  • 70 ml Water Helps create a thick sauce.
  • 1 piece Cucumber Fresh and crisp, offering contrast.
  • 500 g Cooked Rice Base to soak up broth.
  • to taste Sambal (to serve) Adds a spicy punch.

Method
 

Preparation
  1. Bash the ginger and garlic, then transfer them to a saucepan along with the chicken stock. Heat over medium heat.
  2. Trim the spring onions: thinly slice the green parts and halve the whites lengthwise. Add the whites to the pot when the stock is hot.
Marinate Chicken
  1. Place chicken thighs in a bowl with kecap manis, seasoning with salt and ground white pepper. Allow to marinate.
Prepare Spring Onion Oil
  1. Heat neutral oil in a frying pan over high heat. Add sliced spring onion greens and cook until wilted. Transfer to a bowl and stir in sesame oil and toasted sesame seeds. Set aside.
Cook Chicken
  1. Return frying pan to medium-high heat and cook marinated chicken thighs for 7-8 minutes until caramelised.
  2. Pour in water mixed with remaining marinade and reduce to a thick sauce.
Prepare Cucumber and Rice
  1. Trim and thinly slice cucumber, seasoning lightly with salt. Reheat the cooked rice.
Serve
  1. Distribute rice among bowls. Ladle broth over rice and top with sliced chicken and cucumber. Drizzle with sambal or chili sauce.

Notes

For deeper flavor, marinate chicken for hours or overnight. Use pre-cooked rotisserie chicken for a quicker version.