30-Min Soy Sauce Chicken Recipe (Cornish Hens)

Soy Sauce Chicken is a classic Cantonese dish known for its savory, aromatic flavor and glossy, lacquered skin. While the traditional version can take hours, this shortcut method delivers all the rich taste in just 30 minutes—perfect for a weeknight dinner or a last-minute celebration. By using Cornish hens, we cut down on cooking time without compromising tenderness or depth of flavor.

Soy Sauce Chicken Recipe

Serves: 2 to 4
Prep time: 5 minutes
Cook time: 25 minutes

Ingredients:
2 (2¼ pounds) Cornish Hens
1 tablespoon oil
3 slices ginger
6 cloves garlic
2 stalks scallions
2 tablespoons sugar
½ cup soy sauce
2 tablespoons dark soy sauce
2 tablespoons Shaoxing wine
2 cups water
½ bar cinnamon
2 pods star anise

Soy Sauce Chicken Instructions

1. Make the braising liquid:

• In a pot over high heat, add the oil, ginger, garlic, and scallions. Stir-fry until fragrant, about 30 seconds.
• Add the sugar and stir-fry until melted, another 30 seconds.
• Pour in the soy sauce, dark soy sauce, Shaoxing wine, water, cinnamon, and star anise. Bring everything to a boil.
• (We’re using Cornish Game Hens here, known for their tender meat and small size, which helps them cook quickly. Feel free to swap in other chicken types, adjusting time as needed.)

2. Braise the Cornish Hens:

• Lower the heat to a simmer and place the Cornish Hens in the pot, back side down. Cover and cook for 10 minutes.
• Flip the hens breast side down, cover again, and cook for another 10 minutes.

3. Reduce the sauce and serve:

• Remove the lid, raise the heat to high, and reduce the sauce for about 3 minutes. While reducing, spoon the sauce over the hens constantly to glaze them evenly.
• Serve whole or cut into bite-size pieces. Spoon extra sauce on top and enjoy!

Tips & notes

• • Make ahead: You can braise the hens a few hours ahead of time and reheat gently in the sauce before serving.
  • Substitutions: If you don’t have dark soy sauce, just use regular soy sauce and add a splash of molasses or brown sugar for color.
  • Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to loosen the sauce.
  • Freeze: Freeze cooked and cooled portions in a sealed container for up to 1 month. Thaw overnight and reheat by steaming or simmering gently in sauce.
  • Use a regular-sized chicken? Add about 10–15 more minutes per side when braising, depending on the size. Always check the internal temperature—aim for at least 165°F (74°C) at the thickest part.