Ginger-garlic chicken broth bowls

Let’s make it.

1. Debone the chicken, keeping it in reasonably large pieces. Pat very dry and season both sides with the salt and pepper.
2. Heat the pot over medium-high. Add oil, then chicken. Brown for 3–4 minutes on the first side and 2–3 minutes on the second. Remove before fully cooked.
3. Lower the heat to medium. Stir the garlic and ginger for about 30 seconds, without burning.
4. Add broth and scrape up the browned bits. Stir in soy sauce, vinegar, sesame oil, honey, and black pepper.
5. Return chicken. Partially cover and gently simmer for 10–12 minutes, turning once, until the thickest part reaches 165°F.
6. Turn the heat low and cook ½ cup green onions in the broth for 1–2 minutes.
7. Put about ¾ cup hot rice in each bowl. Slice the chicken, add it over the rice, ladle on broth, and finish with fresh green onions.
8. Taste and finish with optional lime, chili crisp, or sliced chili.

Make it work for you

Aim for light, savory, gingery, garlicky, and slightly tangy. Lime and chili are optional.

The detail that matters

Dry chicken browns; wet chicken steams. Keep the broth at a gentle simmer.