Steeped Chicken
Delight in the aromatic excellence of Steeped Chicken, a comforting, slow-simmered dish that transforms humble chicken thighs into tender, flavor-infused perfection. In this recipe, bone-in, skin-on chicken gently steeps in a fragrant broth enriched with soy sauce, warming spices like star anise and cinnamon, zesty ginger, and fresh scallions. The key to this dish is its low-and-slow simmer, allowing the chicken to absorb layers of umami-rich goodness without becoming tough or dry. Perfectly paired with steamed rice and garnished with fresh cilantro, this dish is as nurturing as it is elegant. Whether you're looking for a cozy weeknight meal or a crowd-pleasing centerpiece, Steeped Chicken is a showstopper that brings depth and flavor to your table.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 4 cups Low-sodium chicken broth
- 3 tablespoons Soy sauce
- 1 inch piece Ginger (sliced)
- 4 cloves Garlic (smashed)
- 4 stalks Scallions (cut into 2-inch pieces)
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 2 teaspoons Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro (for garnish, optional)
- 2 cups Cooked rice (optional, for serving)
Instructions
Rinse the chicken thighs under cold water and pat them dry with paper towels. Set aside.
In a large pot or Dutch oven, combine the chicken broth, soy sauce, ginger slices, smashed garlic cloves, scallions, star anise, cinnamon stick, sesame oil, salt, and black pepper.
Bring the mixture to a gentle boil over medium heat.
Carefully add the chicken thighs to the pot, ensuring they are fully submerged in the broth.
Reduce the heat to low and let the broth simmer. Cover the pot with a lid and allow the chicken to steep gently for 30 minutes. Do not let the broth come to a rolling boil, as this may make the meat tough.
After 30 minutes, check the chicken for doneness. The internal temperature should read 165°F (74°C) when measured with a meat thermometer, and the meat should be tender.
Once done, remove the pot from heat and let the chicken rest in the broth for 5 minutes to absorb more flavor.
Carefully transfer the chicken thighs to a serving platter. Strain the broth if desired and serve it on the side as a dipping sauce or ladle it over the chicken.
Garnish the chicken with fresh cilantro, if using, and serve with cooked rice for a complete meal.
Nutrition Facts
Calories |
2195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4878 mg | 212% | |
| Total Carbohydrate | 136.0 g | 49% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 6.5 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1786 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
