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This dish balances rich caramelised chicken with a light, aromatic broth for a satisfying yet nourishing meal. It’s full of ginger, garlic, and umami flavour — with soft rice to soak up every spoonful. Ideal for a midweek dinner that feels like comfort food with a twist.

Ingredients

• 4 boneless chicken thighs, skin on
• 1 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 garlic cloves, sliced
• 1 tbsp fresh ginger, julienned
• 5 cups chicken stock
• 2 tsp rice vinegar
• 2 spring onions, sliced
• 1 cup jasmine rice, cooked
• Fresh coriander, to serve
• Chilli flakes, optional

Method

1. In a small bowl, combine brown sugar and soy sauce.
2. Heat sesame oil in a large frying pan over medium-high heat. Add chicken, skin-side down. Cook for 6–8 minutes until golden. Flip and cook another 4 minutes.
3. Pour over soy mixture and cook for 2–3 minutes until slightly sticky and caramelised. Remove chicken and set aside.
4. In the same pan, add garlic and ginger. Sauté for 30 seconds. Pour in chicken stock and vinegar. Bring to a simmer.
5. Return chicken to the pan and simmer gently for 5 minutes to infuse.
6. Serve chicken over cooked rice. Spoon broth over and garnish with spring onions, coriander and chilli flakes if desired.

A beautifully balanced bowl with sweet, savoury, and aromatic notes — perfect on a cool evening.