Caramelised Soy Chicken Broth (Print)

Tender chicken thighs in a rich, aromatic garlic-ginger broth with caramelised soy flavors, served over fluffy jasmine rice.

# Ingredients:

→ Protein

01 - 4 bone-in, skin-on chicken thighs

→ Aromatics & Seasonings

02 - 1 tablespoon minced fresh ginger
03 - 4 cloves garlic, minced
04 - 3 tablespoons soy sauce
05 - 2 tablespoons brown sugar
06 - 1 tablespoon sesame oil
07 - Salt and pepper to taste

→ Liquids

08 - 2 cups chicken broth
09 - 1 tablespoon vegetable oil
10 - 1 teaspoon cornstarch (optional)

→ Base

11 - 2 cups jasmine rice
12 - 4 cups water

→ Garnish

13 - Green onions, chopped
14 - Fresh cilantro leaves

# Directions:

01 - Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
02 - Heat vegetable oil in a large pot over medium-high heat. Place chicken thighs skin-side down and cook undisturbed for 5-7 minutes until skin is golden and crispy.
03 - Flip chicken and add soy sauce, brown sugar, minced garlic, and ginger to the pot. Stir to combine ingredients around the chicken.
04 - Pour chicken broth into the pot, ensuring chicken is partially submerged. Bring mixture to a gentle boil.
05 - Reduce heat to low, cover pot and simmer chicken for 20 minutes until fully cooked and tender.
06 - While chicken simmers, rinse jasmine rice under cold water until water runs clear. In a separate pot, combine rinsed rice with 4 cups water. Bring to a boil, then cover and reduce heat to low. Cook for 15-20 minutes until rice is fluffy and water is absorbed.
07 - For a thicker consistency, create a slurry by mixing cornstarch with a small amount of cold water. Stir into the simmering broth and cook for 2-3 minutes until slightly thickened.
08 - Stir in sesame oil just before serving for aromatic finish.
09 - Remove chicken from broth and slice when cool enough to handle. Serve chicken over rice, ladle the garlic-ginger broth over top, and garnish with chopped green onions and fresh cilantro.

# Notes:

01 - For deeper flavor, marinate the chicken in soy sauce and ginger for 1-2 hours before cooking.
02 - The broth can be made ahead of time and reheated when ready to serve.