If you’re craving a dish that wraps you in warmth and flavor with every bite, the Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe is going to become your new weeknight hero. It’s a gorgeous harmony of tender chicken thighs caramelised in sweet, sticky kecap manis, floating in a deeply aromatic garlic and ginger broth that feels like a comforting hug in a bowl. Paired with fluffy rice, this recipe is all about simple ingredients coming together to create something truly special—perfect for cozy dinners or impressing friends with minimal fuss.
Ingredients You’ll Need
These ingredients are straightforward but power-packed—each one bringing its own magic to the dish. From the rich depth of chicken stock to the punch of fresh ginger and the sweet complexity of kecap manis, every component plays a vital role in delivering that unforgettable taste and texture.
- Boneless skinless chicken thighs: Tender, juicy, and perfect for soaking up flavors while caramelising beautifully.
- Chicken stock (700 ml): Forms the savory base of the garlic ginger broth, adding richness and depth.
- Garlic cloves (10): Infuse the broth with their warm, pungent aroma that’s simply irresistible.
- Fresh ginger slices (10): Bring freshness and subtle spice, balancing the sweetness of the soy marinade.
- Kecap manis (3 tablespoons): This Indonesian sweet soy sauce is the caramelising star, adding a luscious, syrupy sweetness.
- Cooked rice (500 g): Soft and fluffy, it’s the perfect neutral partner that soaks up all that flavorful broth.
- Spring onions: For garnish and for wilting to add a gentle crunch and color contrast.
- Cucumber: Adds a cool, crisp freshness when served alongside the rich chicken and broth.
How to Make Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
Step 1: Create the Aromatic Broth
Start by gently simmering whole garlic cloves and fresh ginger slices in chicken stock. This slow infusion extracts all those beautiful fragrant oils, transforming the stock into a soothing garlic ginger broth that will cradle your chicken and rice with deep flavor.
Step 2: Marinate the Chicken Thighs
Next, give the chicken thighs a flavorful soak by marinating them in kecap manis along with a pinch of salt and white pepper. This sweet and savory soak infuses the meat with that signature richness and gives it the golden caramelised finish when cooked. Let the chicken soak up all that goodness before it hits the pan.
Step 3: Sauté the Spring Onion Greens
While the chicken marinates, sauté the green parts of the spring onions in a little oil until they soften and wilt. Toss them with a splash of toasted sesame oil and a sprinkle of sesame seeds to add a toasty note and a subtle crunch that will elevate the garnishing.
Step 4: Cook the Chicken to Perfection
Heat a frying pan and cook the marinated chicken thighs until they’re irresistibly golden brown and caramelised on the outside. Pour in a little water from the marinade to loosen up the pan and thicken it into a luscious glaze that clings onto every piece. This step locks in moisture and creates that beautiful coating that’s so satisfying to bite into.
Step 5: Assemble and Serve
To serve, mound the warm, fluffy rice onto bowls. Ladle over the garlic ginger broth, then nestle the caramelised chicken on top. Add cooling cucumber slices and a heaping spoonful of sambal if you like a little spice. Finish with your sautéed spring onions for a final pop of flavor, color, and texture that makes this dish truly shine.
How to Serve Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
Garnishes
Garnishes are where you add your personal flair and freshness. Thinly sliced cucumber brings a cooling crisp contrast to the rich chicken and broth, while spring onions add that vibrant color and delicate crunch. Don’t forget a sprinkle of toasted sesame seeds to tie it all together visually and texturally.
Side Dishes
This dish shines on its own but pairs wonderfully with simple side dishes like pickled vegetables, steamed greens, or a light Asian slaw. These sides provide a refreshing lift that complements the savory sweetness and balances the meal without overpowering the central flavors.
Creative Ways to Present
You can make this experience even more special by serving the broth in small bowls on the side for dipping, or by layering the chicken and rice in a beautiful bowl for a rustic, comforting look. For a fun twist, try serving it with sticky rice or even in lettuce wraps for a hand-held delight.
Make Ahead and Storage
Storing Leftovers
Leftover caramelised chicken and broth store beautifully in airtight containers in the fridge for up to 3 days. Make sure you separate the rice if possible to keep it from getting soggy and preserve the freshness of each component.
Freezing
If you want to keep this delicious meal for longer, freeze the chicken and broth in a sealed container or freezer bag. Properly stored, it should maintain its flavors for up to 2 months, making it an ideal meal prep option for busy days.
Reheating
Gently reheat the chicken and broth together in a saucepan over low heat, stirring occasionally to prevent sticking. For the best texture, reheat rice separately in the microwave or a steamer and then combine when serving to keep everything fresh and vibrant.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts can work, thighs are preferred for this recipe because their higher fat content keeps the meat juicy and tender, especially when caramelised.
What is kecap manis, and can I substitute it?
Kecap manis is a sweet Indonesian soy sauce with a rich, syrupy texture. If you can’t find it, mix regular soy sauce with brown sugar or molasses for a similar effect, but the flavor won’t be quite the same.
Is it possible to make this recipe vegetarian?
To make a vegetarian version, substitute chicken with firm tofu or seitan and use vegetable stock instead of chicken stock. While the flavor will differ, you can still achieve a satisfying dish with those adjustments.
How spicy is the dish?
This recipe itself is mild, but if you like heat, adding sambal or chili on the side is a fantastic way to customize the spice level to your liking.
Can I prepare this dish in advance for guests?
Absolutely! You can prep the broth and marinate the chicken ahead of time, then quickly cook and assemble everything just before serving for a stress-free dinner party.
Final Thoughts
Trust me, the Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe will quickly become a favorite in your recipe rotation. It’s an inviting, heartwarming meal that’s deceptively simple but packed with layers of flavor. Whether you’re cooking for family, friends, or just treating yourself, this dish offers comfort and a taste of something truly special. So go ahead, gather those ingredients, and enjoy the delicious journey of making it!
Print
Caramelised Soy Chicken in Garlic Ginger Broth with Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Indonesian
Description
This Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a flavorful and comforting dish featuring tender boneless chicken thighs marinated in sweet kecap manis and cooked to a golden caramelized finish. The aromatic garlic and ginger broth adds depth and warmth, while the dish is served over steamed rice and garnished with fresh cucumber and a savory spring onion sesame drizzle. Perfect for a satisfying family meal with a balance of sweet, savory, and fresh flavors.
Ingredients
Chicken and Marinade
- 8 boneless skinless chicken thighs
- 3 tablespoons kecap manis (sweet Indonesian soy sauce)
- Salt, to taste
- White pepper, to taste
Broth
- 700 ml chicken stock
- 10 cloves garlic, peeled and crushed
- 10 slices fresh ginger
For Serving and Garnish
- 500 g cooked rice
- Spring onions (greens only), finely sliced
- Cucumber slices
- Oil for sautéing (vegetable or neutral oil)
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- Sambal (chili paste), optional, for serving
Instructions
- Prepare the broth: In a medium saucepan, combine the chicken stock with crushed garlic cloves and ginger slices. Bring to a gentle simmer over medium heat and cook for about 20-25 minutes to infuse the flavors. Keep warm until serving.
- Marinate the chicken: While the broth simmers, place the boneless chicken thighs in a bowl. Add the kecap manis, salt, and white pepper to taste. Toss to coat evenly, and let marinate for at least 10 minutes to absorb the sweet and savory flavors.
- Make the spring onion garnish: Heat a small amount of oil in a pan over medium heat. Add the sliced spring onion greens and sauté until wilted and fragrant, about 1-2 minutes. Remove from heat and stir in sesame oil and toasted sesame seeds. Set aside.
- Cook the chicken: In a frying pan over medium heat, add a little oil and place the marinated chicken thighs skin-side down. Cook until golden brown and caramelized, about 6-8 minutes per side depending on thickness. Pour in a few tablespoons of the marinade water and allow the sauce to reduce and thicken slightly, coating the chicken beautifully.
- Assemble and serve: Place a bed of cooked rice on each plate. Arrange the caramelized chicken thighs on top. Spoon over some of the garlic ginger broth, garnish with fresh cucumber slices and the sautéed spring onion sesame mixture. Serve with sambal on the side for added heat if desired.
Notes
- Ensure the chicken is cooked through; cooking times may vary depending on thigh thickness.
- Kecap manis provides the signature sweet caramelized flavor; substitute with a mix of soy sauce and brown sugar if not available.
- Sambal is optional, used to add a spicy kick to the dish.
- You can prepare the broth in advance and warm before serving.
- For a lower sodium version, use low-sodium chicken stock and reduce added salt.
