Soy Sauce Chicken
Classic Chinese Soy Sauce Chicken recipe made with succulent moist chicken, aromatic herbs and spices and savoury soy sauce. This recipe needs minimum ingredients, and the chicken is juicy, tender and slow-braised to perfection.
Servings: 6
Calories: 497kcal
Equipment
- Heavy bottom large pot or stock pot that can fit the whole chicken.
Ingredients
- 1.6 kg Whole chicken Skin-on whole chicken or cut
- 1½ cup Regular soy sauce Or light soy sauce ( About 350ml )
- 1 cup Dark soy sauce ( About 250ml )
- 1 cup Brown sugar About 200 grams
- 3 tbsp Shao xing wine Chinese cooking rice wine
- 4 cup Water About 1 litre, Add more water if needed
- 2-3 Star anise
- 3-4 Bay leaves
- ½ tsp White pepper powder
- 4-5 slices Ginger
- 2-3 Spring onion cut 4" pieces
- 1 tbsp Cooking oil Sunflower, canola, vegetable, or neutral flavour oil
- 2 tsp Sesame oil
- 1 tsp Cornstarch mix with 2 tbsp of water to make slurry
Instructions
Prepare Chicken
- Blanch the chicken in the hot boiling water for 1-2 minutes to tighten the skin. Then pat dry it with a paper towel.
Making Braising Sauce
- Heat the large, heavy bottom pot or narrow stock pot to medium heat. Drizzle oil and saute the ginger, star anise and bay leaves for a few seconds until fragrant. Next, add the spring onions ( scallions ) and continue saute for 1 minute.
- Add water, dark soy sauce, light soy sauce, Shao xing wine, and white pepper and bring it to a boil. Then reduce the heat and simmer for 4-5 minutes.
Cook Chicken in the Sauce
- Now bring the sauce to a boil and gently add the whole chicken to the sauce. Scoop the boiling sauce and pour it over the top part of a chicken that is not covered in the sauce. Let it boil for 4-5 minutes.
- Then reduce the heat, close the lid and simmer for 30 minutes. Gently flip the chicken every 10 minutes. ( If the pot you use is narrow and the whole chicken is fully submerged in the sauce, you can skip the flipping process. )
- After simmering for 30 minutes, turn off the heat, close the lid and let the chicken rest in the sauce for 10 minutes.
Rest the chicken and baste with sauce
- Carefully remove the chicken from the pot and let it rest on the chopping board for 10 minutes.
- Meanwhile, prepare the basting sauce. In a small pot, scoop half cup of cooking sauce from the pot, cornstarch water, and sesame oil. Stir well and simmer until the sauce starts to get thick and glossy. Brush the bastine sauce over the whole chicken for a shiny glaze.
Cut and Serve
- Chop the whole chicken into bite-size pieces by using a sharp knife or cleaver. Transfer to a serving plate and drizzle the prepared basting sauce over the chicken pieces or serve it as a dipping sauce in a bowl. Serve together with rice, blanched vegetables, and an extra dipping sauce of your choice.
Notes
- Can I reuse leftover cooking sauce? Yes, you can reuse this sauce to make soy sauce chicken again or use it in various other dishes. It is great for stir-fries, soups, and noodle dishes.
- How do you store the sauce? Let the sauce cool completely, and discard the whole spices and fresh herbs using a mesh strainer. Once the sauce is cool, transfer it to an airtight jar or container and keep it in the fridge for later use. It usually lasts in the fridge for up to 1 week. You can also freeze it in the freezer for up to two months.
- Cooking time: The chicken usually takes 20-30 minutes to cook in the sauce, but it depends on the size of the chicken you use.
Nutrition
Calories: 497kcal | Carbohydrates: 41g | Protein: 30g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 3349mg | Potassium: 437mg | Fiber: 1g | Sugar: 37g | Vitamin A: 223IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 3mg
