Garlic Ginger Comfort (Print Version)
# Ingredients:
→ Protein
01 -
4 chicken thighs with skin and bone left in place
→ Herbs & Spices
02 -
A tablespoon of freshly grated ginger
03 -
4 minced garlic cloves
04 -
3 tablespoons of soy sauce
05 -
2 tablespoons of brown sugar
06 -
A tablespoon of sesame oil
07 -
Salt and pepper, adjust to your liking
→ Liquids
08 -
2 cups of chicken stock
09 -
1 tablespoon of cooking oil
10 -
Optional: 1 teaspoon of cornstarch
→ Grains
11 -
2 cups of jasmine rice
12 -
4 cups of fresh water
→ Toppers
13 -
Chopped green onion
14 -
Cilantro leaves
# Instructions:
01 -
Use paper towels to pat the chicken dry, then sprinkle both sides liberally with salt and pepper.
02 -
Put some cooking oil in a big pan and heat it over medium-high. Lay the thighs in, skin-side down, and let them cook for 5–7 minutes without touching them until the skin gets crispy and golden.
03 -
Flip the chicken, then toss in soy sauce, brown sugar, ginger, and garlic. Mix everything gently around the chicken.
04 -
Add the chicken stock so that the chicken is partially submerged. Get the mixture up to a mild boil.
05 -
Set the heat to low, pop a lid on the pot, and allow the chicken to simmer for roughly 20 minutes until it’s tender and fully cooked.
06 -
Wash the jasmine rice under chilly water until the water runs clear. In a separate pot, combine the rinsed rice with 4 cups of water. Bring it to a boil, cover it, lower the heat, and let it cook for 15–20 minutes until light and fluffy.
07 -
If you want a richer broth, stir a mix of cornstarch and cold water into the broth for 2–3 minutes until it thickens slightly.
08 -
Just before you’re ready to take the dish to the table, add a little sesame oil to enhance the aroma.
09 -
Once cool, slice the chicken. Lay it on the rice, drizzle the garlicky-ginger broth over everything, and top it with green onions and cilantro.
# Notes:
01 -
For a stronger taste, let the chicken soak in soy sauce and ginger for 1 to 2 hours before you start cooking.
02 -
The broth can be prepped early and warmed up right before serving.