30-Min Soy Sauce Chicken Recipe
Soy Sauce Chicken is a Cantonese braised poultry dish gently poached in a fragrant soy-based sauce until glossy and tender.
Ingredients
- 2 Cornish hens, about 1 to 1½ pounds each
- 1 tablespoon cooking oil
- 3 slices ginger
- 6 cloves garlic
- 2 stalks scallions
- 2 tablespoons sugar
- ½ cup light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine
- 2 cups water
- ½ cinnamon stick
- 2 pods star anise
Instructions
- To build the braising liquid, in a pot over high heat, add the cooking oil, ginger, garlic, and scallions. Stir-fry until fragrant. Add the sugar and cook until melted. Pour in the light soy sauce, dark soy sauce, Shaoxing wine, water, cinnamon, and star anise and bring to a boil.
- To braise, lower the heat to a gentle simmer. Place the Cornish hens in the pot, back side down. Cover and cook for 10 minutes. Flip breast side down, cover, and cook another 10 minutes, until the internal temperature reaches 165°F (74°C).
- To glaze, uncover and raise heat to high. Reduce the sauce for about 3 minutes, spooning over the hens to create a glossy finish.
- Serve whole or chopped, spooning extra sauce over the top.
Video
Notes
• Simmer gently: A rolling boil can toughen the meat — keep the braise steady and controlled.
• Flip halfway: Ensures even coloring and seasoning.
• Baste while reducing: This builds shine and intensifies flavor.
• Rest before cutting: Allow a few minutes for juices to redistribute.
• Internal temperature: Chicken is fully cooked at 165°F (74°C).
• Protein swap: Use a 3–4 pound whole chicken and increase braising time to 35–45 minutes.
• Flip halfway: Ensures even coloring and seasoning.
• Baste while reducing: This builds shine and intensifies flavor.
• Rest before cutting: Allow a few minutes for juices to redistribute.
• Internal temperature: Chicken is fully cooked at 165°F (74°C).
• Protein swap: Use a 3–4 pound whole chicken and increase braising time to 35–45 minutes.