Soy Sauce Chicken

Soy Sauce Chicken is one of the most iconic Cantonese dishes. With silky, flavorful meat and beautifully bronzed skin, it’s surprisingly easy to make at home with just a few pantry staples. This version uses a classic braising technique and a few simple tricks to help the chicken absorb maximum flavor and color.

Soy Sauce Chicken Recipe

Serves: 4 to 6
Prep time: 20 minutes
Cook time: 35 minutes

Ingredients:
1 whole chicken
6 pieces of ginger
3 stalks of scallions
½ cup soy sauce
1 tablespoon dark soy sauce
4 tablespoons Shaoxing wine
2 tablespoons oyster sauce
A pinch of salt
1 stick cinnamon
2 pieces tsaoko (black cardamom)
3 star anises
2 bay leaves
¼ cup water
1 block yellow rock sugar

Soy Sauce Chicken Instructions

1. Prep the chicken skin

• To help the chicken develop a rich, glossy soy sauce color, rub a little baking soda over the skin when washing. Rinse thoroughly.
• Pat dry, then use a paper towel to gently rub off the top layer of fat. This helps the chicken take on color more evenly and gives the skin a beautiful sheen.

2. Poach the chicken

• In a pot of room-temperature water, add the whole chicken, 3 pieces of ginger, and 2 stalks of scallions.
• Bring to a boil over high heat, then reduce to low heat and simmer for 5 minutes.
• Flip the chicken and simmer the other side for another 5 minutes. Remove and set aside.

3. Make the braising sauce

• In a large pan, combine: ½ cup soy sauce, 1 tablespoon dark soy sauce, 4 tablespoons Shaoxing wine, 2 tablespoons oyster sauce, a pinch of salt, 3 slices of ginger, 1 stalk scallion, 1 stick cinnamon, 2 pieces tsaoko, 3 star anises, 2 bay leaves, ¼ cup water, and 1 block yellow rock sugar.
• Bring to a gentle simmer and cook until the sugar is dissolved and the aromatics are fragrant.

4. Braise and baste

• Add the poached chicken to the pan, breast side down. Spoon the sauce continuously over the chicken for about 5 minutes.
• Flip the chicken and continue basting with sauce for another 5 minutes. Repeat the process, flipping a few more times. Total cook time for a 3-pound chicken is about 25 minutes.

5. Rest and serve

• Remove the chicken and let it rest on a baking rack for 10 minutes before slicing.
• Serve with some of the braising sauce drizzled on top or on the side.

Tips & notes

• Use low heat for braising and frequent spooning: to ensure the skin takes on a uniform dark color without overcooking the meat.
• Save and reuse the braising liquid: You can strain and save the leftover braising liquid to use again—it gets more flavorful over time!