Caramelised Soy Chicken in Garlic Ginger Broth with Rice

Step 1

Bash the ginger and garlic, then transfer to a saucepan with the stock and place over a medium heat. Trim the spring onions, then thinly slice the green parts and halve the whites lengthways. Add the spring onion whites to the stock. Let the stock simmer away until hot while you make the rest of the recipe.

Step 2

Put the chicken thighs into a bowl with the kecap manis, then season with salt and white pepper. Set aside to marinate.

Step 3

Add the neutral oil to a frying pan with the spring onion greens and place over a high heat. Once the spring onions have wilted, tip them into a bowl. Stir through the sesame oil and toasted sesame seeds. Set aside.

Step 4

Return the frying pan to a medium-high heat and cook the chicken for 7-8 mins until golden brown, caramelised and charring in spots. Pour water into the leftover marinade and pour over the chicken. Cook until reduced to a thick sauce.

Step 5

Meanwhile, trim and thinly slice the cucumber and season with salt before serving. Reheat the cooked rice.

Step 6

Share the rice between bowls. Ladle over the stock and top with the sliced chicken and cucumber. Drizzle with sambal/chilli sauce and the sesame spring onion oil.