Description
A comforting dish featuring tender chicken thighs caramelized in a flavorful garlic and ginger broth, served with jasmine rice.
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon ginger, minced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch (optional, for thickening)
- Salt and pepper, to taste
- 2 cups jasmine rice
- 4 cups water
- Chopped green onions, for garnish
- Fresh cilantro, for garnish
Instructions
- Pat the chicken thighs dry with paper towels and season with salt and pepper.
- Heat the vegetable oil in a large pot or deep skillet over medium-high heat.
- Place the chicken thighs skin-side down and cook for 5-7 minutes until golden and crispy.
- Flip the chicken, then add soy sauce, brown sugar, garlic, and ginger, stirring to combine.
- Pour in chicken broth, bring to a gentle boil, and then cover and reduce heat to low.
- Let the chicken simmer for about 20 minutes until cooked through and tender.
- Rinse the jasmine rice under cold water until clear, then cook with 4 cups of water as per package instructions.
- If desired, mix cornstarch with water to form a slurry, stir into broth, and cook for another 2-3 minutes to thicken.
- Remove the chicken, let cool slightly, slice, and serve over rice with broth on top, garnished with green onions and cilantro.
Notes
Feel free to substitute chicken thighs with drumsticks or tofu for a vegetarian option. For added flavor, consider caramelizing the chicken longer or adding rice vinegar to the broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Asian