Description
Tender caramelised chicken thighs infused with sweet soy and sesame are served in a fragrant garlic-ginger broth over warm steamed rice. This cozy one-bowl dish balances sweet, savory, and spicy flavors with a variety of textures.
Ingredients
- 4 boneless skinless chicken thighs
- 3–4 cloves garlic, bashed
- 1 thumb-sized piece fresh ginger, bashed
- 2–3 spring onions (white and green parts separated)
- 2 cups chicken stock
- 2–3 tbsp kecap manis (sweet soy sauce)
- Neutral oil (vegetable or canola)
- Sesame oil
- Toasted sesame seeds
- Cooked rice
- ¼ cucumber, thinly sliced
- Sambal or chili sauce, to taste
- Water, as needed
- Salt and ground white pepper, to taste
Instructions
- Bash the garlic and ginger and simmer them with the white parts of the spring onions in chicken stock to make a broth.
- Marinate chicken thighs in kecap manis, salt, and white pepper.
- Sauté the green parts of the spring onions in neutral oil, then stir in sesame oil and toasted sesame seeds. Set aside as an aromatic topping.
- Cook the marinated chicken in the same pan until deeply caramelised, about 7–8 minutes. Add a bit of water to the leftover marinade, pour into the pan, and reduce until saucy.
- Lightly salt the sliced cucumber and reheat cooked rice.
- To serve, divide rice into bowls, ladle over garlic-ginger broth, top with caramelised chicken, cucumber slices, and finish with sambal and sesame–spring onion oil.
Notes
- Leftovers keep well in the fridge for 3–4 days in airtight containers.
- Reheat broth and chicken gently on the stove; add a splash of water if sauce thickens.
- Rice can be reheated with a sprinkle of water to restore moisture.
- Swap chicken thighs for breasts or bone-in cuts as preferred.
- Try serving with rice noodles or adding greens like bok choy or broccoli.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 110mg
