Soy Sauce Chicken

Imagine slicing into tender chicken glazed in a deep, glossy sauce—a blend of sweet, salty, and aromatic flavors folding into every bite. That’s Soy Sauce Chicken: a Cantonese classic that dresses humble chicken in elegance.

The Story Behind the Dish

In Cantonese barbecue houses, Soy Sauce Chicken shines next to roast duck and char siu, its skin lacquered and meat silky. A version of the dish even gained international fame thanks to Singapore’s Hawker Chan, who made headlines with a Michelin star. What makes it special is the method: instead of frying or roasting, the chicken is gently braised or poached in a savory broth of soy sauce, aromatics, and sweeteners, which infuses every fiber of the meat with flavor.

Why You’ll Love It

It’s moist and tender—the braising keeps the meat juicy
It’s elegant without being complicated
It’s versatile—serve it hot, cold, or as leftovers
It connects you to Cantonese culinary heritage

Pro Tips Before You Begin

Use both light and dark soy sauces—light adds salt, dark adds depth and color
Pat the chicken dry for better absorption
Let the chicken rest in the broth off heat to soak up flavor
Ensure each piece is mostly submerged for even cooking

Kitchen Tools You’ll Need

Wide pot or Dutch oven
Slotted spoon
Measuring spoons & cups
Knife & board
Serving platter

Ingredients

Chicken & Aromatics
4 chicken thighs or legs (skin-on, bone-in)
1 thumb ginger, sliced
2 scallions, cut into 3-inch pieces
2 star anise
1–2 bay leaves

Sauce & Broth
¾ cup light soy sauce
¼ cup dark soy sauce
¼ cup Shaoxing wine or dry sherry
2 tablespoons sugar (rock or brown sugar)
Water to nearly cover chicken
½ tablespoon oil for sautéing

To Serve
Chopped scallions
Steamed rice
A ladle of the braising broth

Step-by-Step Instructions

Prep the aromatics and sauce: Heat oil, then sauté ginger, scallions, star anise, and bay leaves until fragrant. Add light and dark soy sauce, Shaoxing wine, sugar, and water. Stir to dissolve sugar.

Add chicken: Place chicken skin-side down into the broth. Bring to a boil, then reduce to simmer.

Simmer and flip: Cover and cook until just done—about 10 minutes for small cuts, 30–35 minutes for larger thighs. Flip once midway.

Rest in broth: After cooking, turn off the heat and let the chicken sit in the covered pot for another 10–15 minutes to deepen flavor.

Serve: Remove the chicken, slice or portion, spoon some sauce over, and garnish with scallions. Serve with warm rice.

Texture & Flavor

Glossy, umami-rich skin. Juicy, infused meat. Aromatic sauce that transforms plain rice. Every bite is savory, slightly sweet, and deeply satisfying.

What to Avoid

Avoid a rolling boil—keep it gentle
Don’t skip the rest period
Don’t overcrowd the pot

Storage & Leftovers

Store with broth in the fridge up to 4 days
Reheat gently with a splash of sauce
Use leftovers in noodle bowls, wraps, or stir-fried rice

Variations

Try chicken wings or drumsticks
Add Chinese cloves or a cinnamon stick for extra aroma
Thicken the sauce to glaze the chicken more richly
Use the leftover sauce as a marinade or stir-fry base

Final Thought

Soy Sauce Chicken is simple, soulful, and rich with tradition. Whether it’s a weeknight dinner or part of a bigger feast, this dish offers comfort with a side of history—and a lot of flavor.

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