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

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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

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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.