Name: Soy Chicken in Garlic Ginger Broth | Cozy Asian Comfort Meal
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 bone-in, skin-on chicken thighs; 1 tbsp vegetable oil; 3 tbsp soy sauce; 2 tbsp brown sugar; 1 tbsp finely minced fresh ginger; 4 cloves garlic, minced; 2 cups chicken stock; 1 tbsp toasted sesame oil; 1 tsp cornstarch + 1 tsp water (optional, for thickening); Salt & pepper, to taste; 2 cups jasmine rice; 4 cups water; Fresh green onions, chopped (for garnish); Fresh cilantro, chopped (for garnish)

Ingredients

Scale

4 bone-in, skin-on chicken thighs
1 tbsp vegetable oil
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp finely minced fresh ginger
4 cloves garlic, minced
2 cups chicken stock
1 tbsp toasted sesame oil
1 tsp cornstarch + 1 tsp water (optional, for thickening)
Salt & pepper, to taste
2 cups jasmine rice
4 cups water
Fresh green onions, chopped (for garnish)
Fresh cilantro, chopped (for garnish)

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Instructions

Season the Chicken
- Pat the chicken thighs dry with paper towels — this is key for crisp, golden skin. Sprinkle generously with salt and pepper on both sides.
Sear to Perfection
- Heat the vegetable oil in a large Dutch oven or deep skillet over medium-high heat. Place the chicken thighs skin-side down and let them sizzle for 5–7 minutes without disturbing them until the skin is deeply golden. Flip and cook for another minute.
Build the Flavor Base
- Add soy sauce, brown sugar, garlic, and ginger directly into the pan. Stir everything together so the chicken gets coated in that sweet, salty glaze.
Add the Broth
- Pour in the chicken stock, making sure the chicken is mostly submerged. Bring the mixture up to a gentle boil.
Simmer Low & Slow
- Reduce the heat, cover the pot, and let the chicken cook for about 20 minutes until it’s juicy and fully cooked through.
Make the Rice
- While the chicken simmers, rinse the jasmine rice under cool water until clear. Combine rice and water in a saucepan, bring to a boil, then cover, lower heat, and cook for 15–20 minutes until fluffy.
Thicken the Broth (Optional)
- If you like a slightly thicker broth, mix cornstarch with water in a small bowl, then whisk into the pot. Cook for another 2–3 minutes until slightly thickened.
Finish & Serve
- Remove the chicken from the pot and let it cool slightly before slicing. Spoon rice into bowls, top with sliced chicken, and ladle the fragrant garlic-ginger broth over everything. Drizzle with sesame oil and garnish generously with green onions and cilantro.

Nutrition

Calories: 545 kcal
Fat: 20 g
Protein: 28 g