Description
Tender caramelised chicken thighs glazed in sweet soy sauce, served in a fragrant garlic-ginger broth over rice with crisp cucumber and a spicy-sesame drizzle.
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
Instructions
- Lightly smash the ginger and garlic. Simmer them with chicken stock, water, and white parts of spring onions in a pot until fragrant (10–15 minutes).
- Marinate chicken thighs in kecap manis with a pinch of salt and white pepper. Let sit for 10 minutes.
- In a small pan, heat neutral oil. Add green parts of spring onions and cook until wilted. Remove from heat, stir in sesame oil and sesame seeds. Set aside.
- In a hot pan, sear chicken thighs for 7–8 minutes until golden and sticky. Add a splash of water to leftover marinade, pour into pan, and reduce to a glossy sauce.
- Thinly slice cucumber and lightly salt it. Warm the cooked rice.
- To serve, layer rice in bowls, ladle broth over top, add sliced chicken and cucumber, then drizzle with sesame spring onion oil and sambal or chili sauce.
Notes
- For deeper flavor, use bone-in, skin-on chicken thighs but adjust cooking time.
- Substitute kecap manis with 2 tbsp soy sauce + 1 tbsp brown sugar or honey.
- Add pak choi or sautéed greens for a vegetarian-friendly option.
- Store components separately for up to 3 days in the fridge; freeze broth and chicken up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
