This dish came together completely on a whim. After seeing a few similar rice-and-broth meals floating around, I decided to make my own version using flavors I love: soy sauce, ginger, garlic, and a touch of heat.
I wasn’t aiming to recreate anything traditional; I just wanted something deeply comforting, savory, and simple, with an Asian-inspired flavor base that felt both familiar and cozy. And it was immediately a hit that I will be adding to my list of recipes I consistently cycle through!
The soy-marinated chicken thighs are the heart of this dish. Obviously they’re amazing in this specific dish, but you could also just buy chicken thighs in bulk and meal prep them on their own. Great source of protein and so yummy!
Cooking them low and slow allows the marinade to reduce and cling to the chicken, creating a lightly glazed finish that’s rich and savory with just enough spice. Chicken thighs work especially well here because they stay tender and juicy, soaking up all that garlicky, soy-based flavor without drying out. Feel free to swap out for chicken breast, though!
What really ties everything together is the ginger broth poured directly over the rice. It transforms a simple bowl of rice into something warming and aromatic, with the sliced ginger adding brightness that balances the richness of the chicken.
When layered together – brothy rice, glazed chicken, and all those savory drippings – this dish feels effortless but intentional. The kind of meal you make once and immediately want to put into rotation.
The chicken marinade is simple but packed with flavor, relying on a handful of pantry staples to build depth, balance, and just enough heat.
Chicken Marinade Ingredients:
- Garlic: Adds a savory, aromatic base that deepens as it cooks.
- Gochugaru: Brings gentle heat and a subtle smokiness without overpowering the dish.
- Soy Sauce: Provides saltiness and umami, anchoring the marinade’s flavor.
- Brown Sugar: Balances the salt and helps the chicken caramelize as it cooks.
- Black Pepper: Adds mild warmth and a bit of bite.
- Chicken Thighs: Absorb the marinade well and stay juicy during slow cooking. Feel free to use a different source of protein, or even chicken breasts!
What is Gochujang?
Gochujang adds an incredible depth of flavor with its signature blend of heat, sweetness, and umami. Made from red chili peppers, fermented soybeans, glutinous rice, and salt, gochujang brings a spicy kick. This thick, vibrant red paste has a unique fermentation process that gives it a slight tang and an earthy quality, similar to that of miso or soy sauce but with a touch of sweetness from the glutinous rice.
In Korean cooking, gochujang is a beloved staple, used in everything from stews and marinades to dipping sauces. Its versatility has made it popular in fusion dishes, adding a unique Korean twist and depth to many cuisines.
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. In Korean and Japanese cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Recommended Rice Cookers
Do I need to have a fancy rice cooker? NO! Just like anything, generally, the higher the quality, the better. But you can make great rice in a cheap rice cooker, too!
5.5 cups or 10 cups
2 cups
Click the rice cooker photos to see my favorite rice cookers. I included a budget-friendly rice cooker I love! I use the Tiger 5.5-cup model shown. About 1/2 cup of Japanese short- or medium-grain rice makes 1 serving.
Key Features to Look For in a Rice Cooker:
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
Soy Chicken with Ginger Broth Over Rice
- Total Time: 30 minutes
Description
This dish features soy-glazed chicken served over rice soaked in a warm ginger- and gochujang-infused broth for a deeply comforting, savory meal.
Ingredients
- 1/2 tbsp gochugaru (add more if you like it spicier)
- 1/4 cup soy sauce
- 1 tbsp brown sugar
- 1 tsp black pepper
- 1 lb boneless, skinless chicken thighs
- 2 cloves garlic, minced
- ~17 oz beef or chicken bone broth or stock
- 1/2 tbsp gochujang
- 1-inch knob ginger, thinly sliced
- 1/2 tsp salt
- 2 servings rice
Instructions
- In a bowl, combine the garlic, gochugaru, soy sauce, brown sugar, and black pepper. Add the chicken thighs and cook immediately (or marinate for at least 20 minutes or longer if you have time).
- Heat a pan over medium-low heat. Add a little oil, then sauté a bit of garlic until fragrant.
- Add the marinated chicken and cook for 10 minutes on each side until cooked through and lightly charred.
- While the chicken cooks, add the stock, gochujang, sliced ginger, and salt to a small pot. Bring to a gentle simmer and let it cook for 5-10 minutes to infuse.
- Plate steamed rice in bowls. Pour the hot ginger broth directly over the rice, then top with the cooked soy chicken. Serve immediately and enjoy while warm!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2
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