Description
A comforting dish featuring chicken thighs in a rich garlic ginger broth, served over jasmine rice.
Ingredients
- 500g chicken thighs, boneless and skinless
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 tablespoon brown sugar
- 3 cups chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 cup jasmine rice
- 2 cups water (for cooking the rice)
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
Instructions
- Cut the chicken thighs into bite-sized pieces. Lightly season with salt and pepper.
- Combine soy sauce, sesame oil, garlic, ginger, and brown sugar in a bowl. Add the chicken, ensuring it’s fully coated. Let marinate for 10 minutes.
- Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water to boil. Add the rice, cover, and reduce heat to low. Simmer for about 15 minutes until the water is absorbed. Fluff with a fork.
- Heat a tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken and sauté until caramelised and cooked through, about 5-7 minutes.
- Pour in the chicken broth and rice vinegar, then bring to a boil. Reduce heat to simmer.
- Gradually add the cornstarch mixture while stirring to thicken. Simmer for an additional 5 minutes.
- Taste and adjust seasoning with more salt and pepper if needed.
- Enjoy the caramelised chicken and broth over a bed of fluffy jasmine rice.
- Top with sliced green onions for an added burst of flavor.
Notes
For a gluten-free option, use tamari instead of soy sauce. Add vegetables during sauté for extra nutrition.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian