Indulge in this irresistible caramelised soy chicken, bathed in a fragrant garlic ginger broth. Each bite is a symphony of sweet and savoury, with the warming kick of ginger and the aromatic depth of garlic \u2013 a truly comforting and healthy meal that will leave you wanting more!
fresh
ground
toasted
cooked
boneless, skinless
neutral
Bash the ginger and garlic. Transfer them to a saucepan with the chicken stock and place over a medium heat. Trim the spring onions, thinly slice the green parts and halve the whites lengthways. Add the spring onion whites to the stock. Let the stock simmer until hot.
Place the chicken thighs in a bowl with the kecap manis, then season with salt and ground white pepper. Set aside to marinate.
Add the extra virgin olive oil to a frying pan with the spring onion greens and place over a high heat. Once the spring onions have wilted, transfer them to a bowl. Stir in the sesame oil and toasted sesame seeds. Set aside.
Return the frying pan to a medium-high heat and cook the marinated chicken for 8 minutes until golden brown, caramelised, and slightly charred. Pour the water into the leftover marinade, then pour this mixture over the chicken. Continue to cook until the liquid has reduced to a thick sauce.
While the chicken cooks, trim and thinly slice the cucumber and season it with salt. Reheat the cooked rice.
Divide the rice between serving bowls. Ladle over the hot stock and top with the sliced chicken and cucumber. Drizzle with sambal and the prepared sesame spring onion oil before serving.
For an extra layer of flavour, try marinating the chicken for at least 30 minutes, or even overnight, to allow the kecap manis and seasonings to deeply penetrate the meat.
If you prefer a spicier kick, increase the amount of sambal or add a pinch of dried chilli flakes to the chicken marinade.
To ensure your rice is perfectly reheated, sprinkle a tablespoon of water over it before microwaving or steaming to keep it moist and fluffy.