Name: Caramelised Soy Chicken in Garlic Ginger Broth with Rice
Prep time: 10 min
Cook time: PT-487264H56M31S
Total time: PT-487264H56M31S
Cuisine: Asian
Ingredients: 4 boneless skinless chicken thighs; 3 tbsp kecap manis (sweet soy sauce); 1 tbsp neutral oil; 1 tsp sesame oil; 1-inch piece fresh ginger, smashed; 2 garlic cloves, smashed; 2 spring onions (whites and greens separated); 2 cups chicken stock; 1 cup water; 1 tsp toasted sesame seeds; 1/2 cucumber, thinly sliced; 2 cups cooked rice; 1-2 tsp sambal or chili sauce; Salt and white pepper, to taste

I bring this comforting bowl together with tender, caramelised chicken thighs glazed in sweet soy, nestled in a fragrant garlic-ginger broth, served over fluffy rice and crisp cucumber. Caramelised Soy Chicken in Garlic Ginger Broth with Rice

Why You’ll Love This Recipe

I love how this dish balances cozy warmth and vibrant flavor. The caramelised chicken is rich and slightly charred, while the broth is light yet savory with garlic and ginger. It’s simple enough for a weeknight but feels indulgent and restorative.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless skinless chicken thighs
Kecap manis (sweet soy sauce)
Neutral oil
Sesame oil
Fresh ginger
Garlic cloves
Spring onions (whites and greens)
Chicken stock
Water
Toasted sesame seeds
Cucumber
Cooked rice
Sambal or chili sauce

Directions

I start the broth by lightly bashing ginger and garlic, then simmering them with chicken stock and the white parts of spring onions until fragrant.
I marinate chicken thighs in kecap manis and season with salt and white pepper, letting them soak up the flavor.
I make a sesame spring onion oil by gently cooking the green onion parts in neutral oil until wilted, then stirring in sesame oil and sesame seeds.
I caramelise the chicken by searing the thighs in a hot pan for 7–8 minutes until golden and sticky. I add a splash of water into the leftover marinade to make a rich sauce, reducing it until glossy.
I slice cucumber thinly and lightly salt it while warming the rice.
I assemble the bowl by layering rice, ladling over broth, topping with sliced chicken and cucumber, and finishing with sambal and the sesame spring onion oil.

Servings and timing

Serves 4.
Prep time: 10 minutes
Cook time: 35–40 minutes

Variations

I sometimes swap chicken thighs for skin-on, bone-in thighs for more flavor.
If I don’t have kecap manis, I mix dark soy with brown sugar or honey.
I stir in gochujang or more sambal when I want extra heat.
I add pak choi or sautéed greens into the broth bowl for a vegetarian-friendly variation.

Storage/reheating

I store leftovers in airtight containers in the fridge for up to 3 days. To reheat, I gently warm the broth and chicken on the stove and serve over freshly steamed rice. For freezing, I store the chicken and broth separately in resealable bags for up to 2 months and thaw them overnight in the fridge before reheating.

FAQs

What can I use if I don’t have kecap manis?

I mix dark soy sauce with a little brown sugar or honey to replicate its thick sweetness.

Can I make this gluten-free?

Yes, I use tamari or coconut aminos instead of soy sauce, and I make sure all sauces and oils are certified gluten-free.

Can I prep any parts ahead of time?

Definitely. I often make the broth a day ahead and store it in the fridge, so it’s ready to go when I want to assemble everything.

Can I use bone-in chicken thighs instead?

Yes, I adjust the cooking time to about 40–45 minutes, making sure the internal temperature reaches 165°F.

Is this dish spicy?

It’s not spicy on its own, but I like to add sambal or chili sauce at the end to bring the heat level up to my taste.

Conclusion

This dish brings together savory-sweet caramelised chicken and soothing garlic-ginger broth in a way that feels like a warm hug in a bowl. I come back to it often when I want something comforting, flavorful, and deeply satisfying.