Cantonese Soy Sauce Chicken
Cantonese Soy Sauce Chicken
Ingredients
For the Chicken
- 3 pounds whole chicken, giblets removed
- 2 inches ginger, sliced
- 3 scallions, cut into 2-inch pieces
- 4 garlic cloves, smashed
For the Soy Braising Liquid
- 6 cups water
- 1 cup light soy sauce
- 1/4 cup dark soy sauce
- 1/4 cup Shaoxing wine
- 1/4 cup rock sugar, or granulated sugar
- 2 star anise
- 1 cinnamon stick
- 2 bay leaves
- 1/2 teaspoon white pepper
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1 scallions, thinly sliced
Instructions
- 1
Rinse the whole chicken thoroughly under cold water, inside and out. Pat dry with paper towels. Stuff the cavity of the chicken with the sliced ginger, 2-inch scallion pieces, and smashed garlic cloves.
⏱️ 5 min
- 2
In a large pot or Dutch oven, combine the water, light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, star anise, cinnamon stick, bay leaves, and white pepper. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
⏱️ 10 min
- 3
Carefully lower the chicken into the boiling braising liquid, ensuring it is fully submerged. If the liquid doesn't completely cover the chicken, add a little more water or soy sauce mixture in the correct ratio until it does.
⏱️ 2 min
- 4
Once the chicken is submerged, reduce the heat to low, cover the pot, and gently poach the chicken for 30 minutes. Turn the chicken over halfway through the poaching time to ensure even cooking.
⏱️ 30 min
- 5
After 30 minutes, turn off the heat but keep the pot covered. Let the chicken rest in the hot braising liquid for an additional 30 minutes. This passive cooking helps to tenderize the chicken and infuse it with more flavor.
⏱️ 30 min
- 6
Carefully remove the chicken from the pot and place it on a cutting board. Let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more succulent chicken.
⏱️ 10 min
- 7
While the chicken rests, strain the braising liquid to remove the aromatics and spices. You can reserve some of this liquid to drizzle over the carved chicken or use it as a base for other dishes.
⏱️ 3 min
- 8
Carve the chicken into serving pieces. Arrange on a platter and drizzle with a little of the reserved braising liquid. Garnish with fresh cilantro and sliced scallions, if desired. Serve warm with rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cantonese Soy Sauce Chicken
For the Chicken
- 3 pounds whole chicken, giblets removed
- 2 inches ginger, sliced
- 3 scallions, cut into 2-inch pieces
- 4 garlic cloves, smashed
For the Soy Braising Liquid
- 6 cups water
- 1 cup light soy sauce
- 1/4 cup dark soy sauce
- 1/4 cup Shaoxing wine
- 1/4 cup rock sugar, or granulated sugar
- 2 star anise
- 1 cinnamon stick
- 2 bay leaves
- 1/2 teaspoon white pepper
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1 scallions, thinly sliced
Instructions
- 1
Rinse the whole chicken thoroughly under cold water, inside and out. Pat dry with paper towels. Stuff the cavity of the chicken with the sliced ginger, 2-inch scallion pieces, and smashed garlic cloves.
⏱️ 5 min - 2
In a large pot or Dutch oven, combine the water, light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, star anise, cinnamon stick, bay leaves, and white pepper. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
⏱️ 10 min - 3
Carefully lower the chicken into the boiling braising liquid, ensuring it is fully submerged. If the liquid doesn't completely cover the chicken, add a little more water or soy sauce mixture in the correct ratio until it does.
⏱️ 2 min - 4
Once the chicken is submerged, reduce the heat to low, cover the pot, and gently poach the chicken for 30 minutes. Turn the chicken over halfway through the poaching time to ensure even cooking.
⏱️ 30 min - 5
After 30 minutes, turn off the heat but keep the pot covered. Let the chicken rest in the hot braising liquid for an additional 30 minutes. This passive cooking helps to tenderize the chicken and infuse it with more flavor.
⏱️ 30 min - 6
Carefully remove the chicken from the pot and place it on a cutting board. Let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more succulent chicken.
⏱️ 10 min - 7
While the chicken rests, strain the braising liquid to remove the aromatics and spices. You can reserve some of this liquid to drizzle over the carved chicken or use it as a base for other dishes.
⏱️ 3 min - 8
Carve the chicken into serving pieces. Arrange on a platter and drizzle with a little of the reserved braising liquid. Garnish with fresh cilantro and sliced scallions, if desired. Serve warm with rice.
⏱️ 5 min