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Soy Sauce Chicken Recipe

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A tender, flavorful Cantonese-style braised chicken simmered in a savory soy sauce broth enriched with aromatics and spices.

Ingredients

Scale
  • 3 lb whole chicken or 4–5 chicken legs
  • ½ cup dark soy sauce
  • 2 Tbsp light soy sauce
  • 2 Tbsp Shaoxing rice wine
  • 2 Tbsp rock sugar (or brown sugar)
  • 3½ cups water (plus extra for blanching)
  • 7 slices ginger
  • 4 cloves garlic, smashed
  • 3 shallots, quartered
  • 3 pieces star anise
  • 4 stalks green onion, cut into pieces

Instructions

  1. Blanch the chicken briefly in boiling water to tighten the skin, then rinse and set aside.
  2. In a pot, combine dark soy, light soy, Shaoxing wine, rock sugar, ginger, garlic, shallots, star anise, green onions and 3½ cups water; bring to a boil.
  3. Add the chicken, skin-side down, ensuring it’s mostly submerged.
  4. Reduce heat to medium-low, cover and braise for 15 minutes.
  5. Flip chicken, baste, and braise another 15 minutes until cooked through.
  6. Turn heat to low, cover and let rest in the braising liquid for 10 minutes.
  7. Optional: remove chicken and thicken remaining liquid with cornstarch slurry, then pour over before serving.
  8. Carve chicken, strain sauce over or serve on the side.

Notes

  • Use rock sugar or brown sugar for authentic flavor and glaze.
  • Can substitute whole chicken with thighs, legs, or wings.
  • Leftovers can be refrigerated; reheat gently to preserve texture.
  • Sauce can be reused—top rice or noodles for extra flavor.

Nutrition

Find it online: https://ukfinda.com/soy-sauce-chicken-recipe/