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Soy-Braised Ginger Chicken
Fall-apart tender and deeply savory, these braised chicken thighs create their own rich sauce as they simmer. You'll only need five simple ingredients to build a broth packed with soy sauce, sweet onion, and plenty of warming ground ginger. The slow, gentle heat does all the heavy lifting, transforming the meat until it practically melts off the bone. Spoon the dark, fragrant liquid over a big bowl of steamed rice for a meal that hits every comfort food craving.
Equipment
- Stovetop
- Saucepan
Ingredients
- 6 to 8 chicken thighs
- 1/2 to 1 onion, chopped
- 1 c. low-sodium soy sauce
- 1 c. water
- 3 T. ground ginger, or to taste cooked rice
Instructions
- 1Place the chicken thighs, chopped onion, soy sauce, water, and ground ginger into a Dutch oven. Heat the pot over medium-high until the liquid reaches a boil. Lower the heat to a gentle simmer, cover with a lid, and cook for 1 hour. Keeping the heat low ensures the chicken turns fall-apart tender instead of tough.
- 2Check the pot occasionally while the chicken simmers. If the sauce reduces too much, pour in a splash of extra water to keep the meat submerged. Once the chicken is completely cooked through and the juices run clear, portion it into bowls and spoon the rich broth over cooked rice.
Notes
- Slow cooker method: Combine the chicken, onion, soy sauce, water, and ginger in a slow cooker. Cook on low for 6 to 8 hours until tender.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The flavor deepens overnight.
- Serving: This dish pairs perfectly with steamed white rice or noodles to soak up the savory broth.