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Garlic and ginger braised chicken on rice.

Garlic and Ginger Braised Chicken

Teri & Jenny
A recipe for fall off the bone, garlic and ginger braised chicken. Serve over steamed rice with an extra drizzle of the braising sauce for a deliciously simple dinner.
5 from 13 votes
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course dinner, Main Course
Cuisine asian
Servings 4
Calories 696 kcal


  • 1 ½ tablespoons extra virgin olive oil
  • 4 chicken leg quarters, any excess skin and fat trimmed
  • ¼ cup diced shallots
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon grated ginger
  • 1 cup chicken stock
  • 1 cup low sodium soy sauce
  • ½ cup light brown sugar
  • ¼ teaspoon white pepper
  • 2 thinly sliced green onion to serve
  • 3 cups steamed jasmine rice to serve


  • Preheat oven to 350˚F.
  • Pour oil into a Dutch oven and place over medium-high heat.
  • Generously season chicken quarters with salt and pepper and sear in the Dutch oven, skin side down, for 3 to 4 minutes. Flip and sear for an additional 3 to 4 minutes.
  • Remove chicken from the pot and set aside.
  • Drain all but 1 tablespoon of oil from the pot. Reduce heat to medium and sauté shallots and garlic for about 2 minutes. Add ginger and continue to sauté for 1 minute.
  • Add stock to the pot to deglaze and simmer for 1 minute. Add the soy sauce, sugar and pepper and continue to simmer for 5 to 7 minutes.
  • Add chicken back into the Dutch oven, skin side up, cover and place in the oven for about 40 minutes.
  • To serve: Remove Dutch oven from the oven. Create a bed of rice onto a serving platter and top with chicken, pouring some of the braising liquid over each quarter. Top with sliced green onion or chives and serve.


Calories: 696kcalCarbohydrates: 73gProtein: 32gFat: 30gSaturated Fat: 7gCholesterol: 143mgSodium: 2334mgPotassium: 630mgFiber: 2gSugar: 30gVitamin A: 173IUVitamin C: 3mgCalcium: 72mgIron: 3mg
Keyword braised, chicken, garlic, ginger, soy sauce
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