1-First, make the broth by combining the crushed ginger, crushed garlic, and chicken stock in a saucepan. Heat it over medium heat and add the halved white parts of the spring onions, simmering until it’s warm and fragrant. This step builds the base of your garlic ginger broth, infusing it with fresh flavors.

2-Next, marinate the chicken. Place the chicken thighs in a bowl and add the kecap manis, salt, and ground white pepper. Toss everything to coat evenly and let it sit for a bit to soak up the tastes. This helps create that signature caramelised soy chicken finish.

3-Then, prepare the spring onion garnish. Heat the neutral oil in a frying pan over high heat, add the sliced green parts of the spring onions, and cook for 1-2 minutes until they wilt. Remove them from the pan and toss with sesame oil and toasted sesame seeds right away. Set this aside for a flavorful topping later.

4-Now, cook the chicken in the same pan over medium-high heat for 7-8 minutes, turning occasionally until it’s golden brown and caramelized. Stir the 1/4 cup water into the leftover marinade, pour it over the chicken, and cook for another 1-2 minutes until the sauce thickens and coats everything nicely. For a related idea, check out our fried chicken recipe for more tips on crispy textures.

5-After that, prepare the cucumber by thinly slicing it and sprinkling it with a bit of salt. Finally, assemble your bowls by dividing the cooked rice among four servings, ladling the hot broth over it, and topping with the caramelized chicken, sliced cucumber, sambal or chili sauce, and the spring onion mixture. The total time is about 35 minutes, making it a go-to for busy nights.