📝 About This Recipe
A cornerstone of Cantonese 'Siu Mei' (roast meats) culture, Soy Sauce Chicken is prized for its incredibly silky skin and succulent, mahogany-hued meat. This dish relies on a 'Master Stock' (Loo Shui) infused with aromatic spices, premium soy sauces, and rock sugar to create a complex balance of sweet and savory notes. Poached gently rather than boiled, the chicken emerges with a melt-in-your-mouth texture that represents the pinnacle of Chinese braising techniques.
🥗 Ingredients
The Bird
- 3-3.5 lbs Whole Chicken (Free-range or organic preferred, room temperature, giblets removed)
- 2 tablespoons Coarse Sea Salt (For exfoliating the skin)
The Master Braising Liquid
- 1.5 cups Light Soy Sauce (Provides the saltiness and depth)
- 1/2 cup Dark Soy Sauce (Essential for the deep mahogany color)
- 1/2 cup Shaoxing Rice Wine (Adds floral aroma and cuts richness)
- 150 grams Yellow Rock Sugar (Creates a glossy sheen and mellow sweetness)
- 4 cups Water (Or enough to submerge 3/4 of the chicken)
Aromatics & Spices
- 3 inch knob Ginger (Smashed with the side of a knife)
- 4-5 stalks Scallions (Tied into a knot)
- 3 whole Star Anise
- 1 piece Cinnamon Stick
- 1 piece Dried Tangerine Peel (Optional, but provides authentic citrus depth)
- 4 pieces Garlic Cloves (Smashed)
Ginger Scallion Oil (Dipping Sauce)
- 1/2 cup Scallions (Finely minced)
- 3 tablespoons Fresh Ginger (Finely minced or grated)
- 1/4 cup Neutral Oil (Peanut or Grapeseed oil)
- 1/2 teaspoon Salt
👨🍳 Instructions
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1
Prepare the chicken by rubbing the skin with sea salt to remove impurities. Rinse thoroughly under cold water and pat extremely dry with paper towels, including the cavity.
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2
In a large, deep heavy-bottomed pot or Dutch oven, combine the light soy sauce, dark soy sauce, Shaoxing wine, water, and rock sugar.
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3
Add the smashed ginger, scallion knot, star anise, cinnamon, tangerine peel, and garlic to the pot. Bring the liquid to a boil over medium-high heat.
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4
Once boiling, lower the heat to a simmer for 10 minutes to allow the spices to infuse the liquid. The sugar should be completely dissolved.
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5
Carefully lower the chicken into the liquid breast-side up. The liquid should cover at least 70-80% of the bird. Ladle the hot liquid over the exposed parts of the chicken several times.
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6
Bring the liquid back to a very gentle simmer. Cover the pot with a tight-fitting lid and reduce the heat to low. The liquid should barely tremble; do not boil the chicken or the meat will become tough.
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7
Cook for 15 minutes, then carefully flip the chicken breast-side down using two large spoons or tongs inserted into the cavity. Be careful not to tear the skin.
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8
Cook for another 15 minutes on the second side. Continue to ladle sauce over the chicken every 10 minutes.
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9
Turn off the heat entirely. Keep the lid on and let the chicken steep in the residual heat for 15-20 minutes. This 'steeping' method ensures the most tender results.
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10
Check for doneness by piercing the thickest part of the thigh; the juices should run clear. Remove the chicken to a platter and let it rest for at least 15-20 minutes before carving.
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11
While the chicken rests, make the Ginger Scallion Oil: Place minced ginger, scallions, and salt in a heat-proof bowl. Heat the oil in a small pan until shimmering, then pour it over the aromatics. Stir well.
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12
Chop the chicken into bite-sized pieces (bone-in is traditional) and brush the skin with a little bit of the braising liquid for extra shine. Serve with the ginger scallion oil on the side.
💡 Chef's Tips
Use yellow rock sugar instead of granulated sugar; it provides a unique glassy sheen and a cleaner sweetness that doesn't overpower the soy. Never let the liquid reach a rolling boil once the chicken is in the pot—gentle poaching is the secret to that velvety, professional texture. Do not discard the braising liquid! Strain it, freeze it, and use it again as a 'Master Stock'—it only gets better and more complex with age. If the skin isn't dark enough, increase the amount of dark soy sauce slightly; it is used primarily for color rather than flavor. To ensure the chicken is extra juicy, give it an ice bath for 30 seconds immediately after poaching to 'snap' the skin and lock in juices, though this is optional.
🍽️ Serving Suggestions
Serve with steaming hot jasmine rice to soak up the extra soy glaze. Pair with blanched bok choy or gai lan (Chinese broccoli) drizzled with oyster sauce. Offer a side of the Ginger Scallion Oil—it is the essential condiment that cuts through the richness of the soy. A light, crisp Oolong tea or a chilled Lager helps cleanse the palate between bites. If you have leftovers, the cold chicken is excellent served over thin egg noodles.