Soy Sauce Chicken (豉油鸡) is a classic Cantonese dish prized for its savory, aromatic flavor and beautifully glazed skin. The whole chicken is gently simmered in a rich blend of soy sauces, aromatics, and spices, allowing the flavors to infuse deeply while keeping the meat tender and juicy. The result is a glossy, golden-brown chicken with a perfect balance of saltiness and sweetness, complemented by subtle notes of ginger, garlic, and fragrant spices. This traditional recipe is often served at festive occasions and family dinners, offering comfort and elegance in every bite.
Ingredients:
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Whole Chicken:
- 1 whole chicken (about 1.2 to 1.5 kg)
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Marinade & Cooking Liquid:
- 1/2 cup soy sauce
- 1–2 tablespoons dark soy sauce (for color)
- 3–4 tablespoons rock sugar or brown sugar (adjust to taste)
- Water: enough to cover the chicken (about 3–4 cups)
- 3–4 slices ginger
- 3–4 cloves garlic, slightly crushed
- 2 spring onions (scallions), tied into knots or cut into lengths (for garnish)
- 2–3 star anise pods (optional)
- 1 cinnamon stick (optional)
- 2 tablespoons Chinese rice wine or dry sherry (optional, for fragrance)
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Finishing Touches:
- 1 teaspoon sesame oil (optional, for brushing the chicken before serving)
- Fresh coriander (cilantro) leaves, for garnish (optional)
Instructions:
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Prepare the Chicken:
- Clean and rinse the whole chicken thoroughly inside and out, then pat it dry with paper towels.
- Using a pair of cooking chopsticks or skewers, prick holes all over the chicken, especially around thick parts like the legs and thighs. This helps the marinade penetrate deeper into the meat.
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Make the Soy Sauce Marinade:
- In a large pot, combine the soy sauce, dark soy sauce, rock sugar, water, ginger slices, crushed garlic, spring onions, star anise, and cinnamon stick. If using, add the rice wine or sherry as well.
- Stir the mixture until the sugar is fully dissolved, then bring it to a simmer. Taste and adjust the seasoning if necessary, adding more soy sauce or sugar for a stronger flavor if desired.
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Cook the Chicken:
- Carefully place the whole chicken into the simmering marinade, positioning it breast side down.
- Reduce the heat to low, cover the pot, and let the chicken simmer gently for about 20–30 minutes, or until the chicken is cooked through and the skin has turned a nice golden brown. Ensure the marinade does not boil vigorously, as this can make the chicken tough.
- Halfway through cooking, use a spatula or chopsticks to gently turn the chicken over, ensuring both sides are evenly cooked and colored.
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Serve the Chicken:
- Once the chicken is fully cooked, carefully remove it from the pot and let it cool slightly on a wire rack or plate. Reserve the cooking sauce for another use, such as a dipping sauce or gravy.
- Optionally, brush the chicken with a little sesame oil for added shine and flavor before serving.
- Garnish with fresh coriander leaves and sliced spring onions if desired.
- Serve the chicken whole or cut into portions, accompanied by the reserved cooking sauce on the side as a dipping sauce.
Enjoy your delicious homemade Soy Sauce Chicken!
