soy sauce chicken

If you love Hainanese chicken rice, then you MUST try this equally delicious and easy-to-prepare Cantonese braised soya sauce chicken. Only 20 minutes active time to make!

Soya Sauce Chicken (豉油鸡)

1.4 kg Whole Chicken

TBsp Oil

g Rock Sugar

Cinnamon Stick

Anise

2-3 Dried Bay Leaves

cloves

Garlic

Spring Onions

Ginger

Dark Soy Sauce

Water

TBsp Chinese Rice Wine

Salt

TBsp Dark Soy Sauce

TBsp Maltose

TBsp Hot Water

Remove the chicken innards, then exfoliate the skin and cavity with coarse salt.&nbsp;Rinse well and pat dry. Leave the chicken head intact.

Rub the chicken all over with marinade ingredients and allow to marinate for 20-30 minutes.

Remove the skin from the ginger and slice it thinly.

Remove the skin from the shallots and garlic, then bruise slightly with the blunt surface of your knife.

Add the glaze ingredients together to form a syrup for later use.

Wash the spring onions and set aside.

Preparation Method

In a deep medium-sized pot, heat up 1 TBsp of oil over medium heat. Then add in the garlic, shallots, ginger, cinnamon stick, star anise and bay leaves and fry until aromatic.

Next, add in the 1 litre of water, 1.5 cups of dark soy sauce, spring onion and rock sugar, and bring to a boil over high heat.&nbsp;

Once boiling, hold the chicken by its neck and lower it into the sauce, then lift it back out. Repeat this process three times.&nbsp;

Finally place the whole chicken into the pot ensuring 3/4 of chicken is immersed in the soya sauce mixture. Cover the pot and cook the chicken over low fire for about 20 minutes, turning it every 10 minutes.

Turn the heat up to high fire for 10 minutes to complete the cooking process. Check if the chicken is cooked through (see tips), then turn off the fire and allow the chicken to steep in the sauce for 15 minutes.

Transfer the chicken to a plate and brush it all over with maltose syrup. Then brush it over with Chinese rice wine or Rose Rice Wine.&nbsp;

Once the chicken is cool, chop it into pieces and serve with rice or noodles.

Cooking Method

https://www.youtube.com/watch?v=WSf8sevZIP0

If you love Hainanese chicken rice, then you MUST try this equally delicious and easy-to-prepare Cantonese braised soya sauce chicken. Only 20 minutes active time to make!

GET RECIPE: https://www.theburningkitchen.com/soya-sauce-chicken/

Hi! We are Melissa and Bee Leng, and we love to share our love for authentic traditional Asian recipes, and inspire you to make this at home too!

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#10 Hokkien Braised Duck: https://youtu.be/SFNhHoeNXgs

#9 Cantonese Cabbage Rice: https://youtu.be/7IcF6kAnCos

#8 Dry-fried Beef Hor Fun: https://youtu.be/ud3xrG16SJk

#7 Szechuan Green Beans with Chai Por: https://youtu.be/wY9FX1Lo0tw

#6 Crispy Wasabi Prawns (芥末虾): https://youtu.be/fjdh0LVGs5U

#5 Claypot Eggplant with Minced Pork (鱼香茄子煲): https://youtu.be/RmsUfkmpgBs

#4 Beef with Ginger and Spring Onions: https://youtu.be/k96abut8lmU

#3 Braised Claypot Tofu: https://youtu.be/kr1qYEKMdyk

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Ep#11 Hong Kong-style Soy Sauce Chicken | Cooking Demystified by The Burning Kitchen

Soy Sauce Chicken is a quintessential Chinese favorite, found hanging under heat lamps in many Chinatown restaurant windows. Check out our authentic recipe.

Soy Sauce Chicken

chicken ((about 4 pounds; preferably free-range, never frozen))

ginger

scallions

star anise

soy sauce

sugar ((plus 2 tablespoons))

salt

water

Take your chicken out of the refrigerator an hour before you plan to cook. You'll want it at room temperature when it hits the pot. Remove the giblets, and thoroughly rinse the chicken inside and out.

Grab your stock pot. It will ideally be a tall, narrow pot that will just fit the chicken, since it should be totally submerged in the cooking liquid (if you use a larger pot, you'll need to increase all the ingredients proportionally to create more cooking liquid). Put it over medium low heat, and add the oil and ginger.

Let the ginger caramelize for about 30 seconds. Then add the scallions and cook another 30 seconds. Add the star anise and wine (you can use Shaoxing rice wine, rose wine or a mix of both), and bring to a simmer to let some of the alcohol cook off. Add the soy sauce, dark soy sauce, sugar, salt, and water. Bring to a simmer again and cook on low heat for another 20 minutes.

Increase the heat to bring the liquid to a slow boil (i.e. a little stronger than a simmer, but not a rolling boil). Use a large roasting fork inserted into the chicken cavity to lower the chicken slowly into the pot breast side up. Make sure any air pockets in the cavity fill up completely with liquid. The chicken should be entirely submerged at this point.

Once the chicken goes in, the cooking liquid will cool down. Let it cook for about 5 minutes at medium high heat. Next, use your large fork to carefully lift the chicken out of the water and empty the liquid inside the cavity, which will be cooler than the liquid surrounding the chicken. Lower the chicken back into the pot, making sure once again that there aren't any air pockets in the cavity. If the chicken is not completely submerged, periodically baste the exposed area with cooking liquid.

Bring the liquid back up to a lazy simmer, which should take about 10 minutes. Keep it at this slow simmer (the liquid will be about 210 degrees F) for 25 minutes. Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Transfer the chicken to a cutting board. If you like, you can use a meat thermometer in the thickest part of the thigh to confirm it's reached 165 degrees F.

Use the sauce from the pot to occasionally baste the chicken and keep the skin moist as it cools. Serve over rice with some sauce from the pot!

Note: You can also make this recipe with chicken leg quarters and reduce the cooking time accordingly, since they are easier to handle and faster to cook. Also, once you're done cooking the chicken, you can actually freeze the sauce/cooking liquid for use again later (though you may have to re-season the sauce).

Looking for an easy chicken dinner? This Honey Garlic Chicken bomb.

Honey Garlic Chicken

c. low-sodium soy sauce

tbsp. honey

garlic,

lime

Sriracha

cornstarch

chicken breasts

Kosher salt

black pepper

Sesame seeds,

green onions,

What cut of chicken are you eating most often?

I made this tonight. It's easy and delicious. I did add a little more honey to the sauce but that was just a personal preference. Thanks for the great recipe! I will be making this often

Delicious! Had ours over mashed potatoes. Perfect!

Didn't have any soy sauce, substituted balsamic vinegar instead and no seseme oil used avocado oil instead, turned out amazing!  Great recipe for playing around with different ingredients!

Any calorie value for this recipe before I enter it into calorie mammas to get it myself??? This would be so helpful with other recipes on this website, thanks

Chicken was awesome.  Used Louisiana hot sauce (didn't have siracha) and it was still delicious! Thanks for the recipe.

Even just the smell of it ... deliciosooooo 🤩

I was wondering if you could make the sauce and stick it in the fridge to use the next night if you were having to crunch time; or even marinate the chicken with the sauce and then cook it like that.

Great recipe, how many calories per serving?

This is so so delicious!!!! I left the siracha out as I don’t like anything spicy. Hubby and kids loved it and want me to make it again!!

https://streaming.hearstdigitalstudios.com/77ed0150-593f-4f17-b2da-d33f175ca241/video_rover_16x9_1080p_hd_1586894002_12909.mp4

This amazing dish comes together in almost no time!

Honey Garlic Chicken Is SO Flavorful

Fine egg noodles served with delicious soy braised tender chicken slices, rich savoury sauce, blanched green vegetables and sambal sauce.

Soy Sauce Chicken Noodles

21 oz Chicken breast ((boneless skin-on chicken thigh

Spring onions

½ tsp Chinese five spices

pods Star anise ((optional))

White pepper

Sugar

soy sauce ((

tbsp Dark soy sauce

tbsp Shaoxing wine

((Or salt

tsp Sesame oil ((toasted))

tsp Corn starch ((mix it with 2 tbsp of water))

Vegetable oil

noodles

Pak choy ((bok choy, kai lan, broccoli

onions (chopped)

Sambal sauce ((Sambal oelek/ Chilli garlic sauce oil

Sauté the ginger slices, garlic cloves in the large saucepan for 1 minute and follow with the white part of spring onions. Continue stir for 1-2 minutes until slightly brown and nice fragrant comes out.

Pour two cups of water, light soy sauce, dark soy sauce and Chinese Shaoxing wine. Bring it to boil and add the chicken breasts, white pepper, Chinese five spices, and star anise. Let the sauce boil again.

Then reduce the heat and simmer for 20 minutes. Flip the chicken breasts halfway through.

Remove the chicken breast from the sauce, cut into medium slices and keep it warm.

Strain the herbs and spices with a strainer.

Add corn starch water slurry, sesame oil, black pepper and salt to taste into the sauce. Reduce the sauce to desire thickness and keep it warm.

To serve the dish, blanch the noodles and vegetables for 1-2 minutes. Place the sauce in the bottom of the bowl, add the noodles in, topped with chicken slices, blanched vegetables, spring onions and sambal sauce.

Juicy chicken thighs (or drumsticks, if you prefer) slow simmered in a rich, slightly sweet soy sauce mixture can done in under an hour!

Chinese Braised Soy Sauce Chicken

lbs chicken drumsticks (or thighs) (skin-on and bone-in)

garlic ((lightly smashed))

½ inch ginger ((sliced))

Shaoxing wine

tbsp sesame oil

brown sugar

bay leaves

Remove chicken from package and pat dry with a paper towel. You will get the best crisp when there is less moisture on the outside of the chicken.

Add a neutral oil to a heavy-bottomed pot (such as a dutch oven) and saute sliced ginger, garlic cloves, and the white parts of the scallion on medium heat.

When the garlic cloves start to lightly brown (about 1-2 minutes), add the chicken. Ensure that each piece of chicken gets its own surface area and that there is little to no crowding. None of the chicken should be overlapping.

When the bottom side is light golden brown, flip to brown the other side.

When both sides are browned, add both soy sauces, sesame oil, Shaoxing wine, brown sugar, and water. Let brown sugar dissolve into the liquid and add star anise and bay leaves.

Allow the liquid to come to a bubbling simmer and turn the heat to low. Place lid on the pot and let simmer for 35 minutes. Flip the chicken at around 15 minutes to ensure that both sides are simmered in the sauce.

Add in the green parts of the scallion and you're ready to serve.

Spoon some of the soy sauce mixture on top of a big bowl of rice before topping off with a serving of chicken.

Instant Pot Soy Sauce Chicken is a quick short-cut version of a classic recipe. It comes together in about 30 minutes, and can be shredded and served over rice with your favorite veggie side!

Instant Pot Soy Sauce Chicken Bowls

vegetable oil

scallions ((cut into 3-inch pieces))

soy sauce ((3/4 cup or 175 milliliters if replenishing))

soy sauce ((2/3 cup or 155 milliliters if replenishing))

sugar ((plus 2 tablespoons 25 grams; 1/2 cup

salt ((1 teaspoon if replenishing))

water ((5 cups 1.2L if replenishing))

boneless skinless chicken thighs

Grab your instant pot. Turn on the sauté setting, and add the oil and ginger. Let it caramelize for about 30 seconds. Then add the scallions and cook another 30 seconds. Add the star anise, rice wine, soy sauce, dark soy sauce, sugar, salt, and water.

Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 5 minutes on the high pressure cooking setting.

Safely release pressure, open the lid, and carefully lower the chicken thighs into the instant pot.

Cook the chicken for 15 minutes on the high pressure setting. Carefully release the vent when the timer is up. As soon as all the steam has escaped, you can open the instant pot.

Use two forks to shred the chicken into big chunks and serve over rice with sauce spooned over the top. Let the braising liquid cool, and store it in containers in the freezer. When you need it again, let it thaw in the refrigerator and throw it back in the instant pot with more chicken.

Soy Sauce Chicken. Juicy chicken thighs simmered in a sweet, savory brown sauce made of simple ingredients. Serve this over some hot rice with your favorite vegetables and you have yourself a delicious meal. Ready in 30 minutes or less!

Quick & Easy Soy Sauce Chicken

chicken thighs

green onion (finely chopped)

tsp vegetable oil (or any neutral oil)

garlic (minced)

tbsp ginger (thinly sliced)

honey (or brown sugar

water (room temperature or cold)

tbsp regular soy sauce

tbsp dark soy sauce

tsp rice vinegar (or substitute with Shoaxing wine)

In a small bowl, combine sauce ingredients and mix until honey is dissolved.

In a large pan on medium high heat (level 7 on the dial), add vegetable oil.

Once oil is hot, add in chicken thighs skin side down and allow them to sear on each side for 2 minutes.

Pour in the sauce (don&#39;t panic if it bubbles). Cover and simmer for 7 minutes. Reduce to low-medium heat (level 3 on the dial) or a rolling simmer.

Flip chicken over. Cover and simmer for another 7 minutes.

Flip chicken over so it’s skin side up. Baste the sauce over the chicken skin. Remove off heat. Note: Cooked chicken should have clear juices or should reach an internal temperature of 165 F inserted at the thickest part of the chicken with an instant-read thermometer.

Garnish with green onions and enjoy with extra sauce served on the side.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1689629822/vskin9xizyxnbzwssplf.mp4

Soy Sauce Chicken. Juicy chicken thighs simmered in a sweet, savory brown sauce made of simple ingredients. Ready in 30 minutes or less! This Chinese recipe is a winner served over rice and your favourite veggies.

Easy Soy Sauce Chicken

Soy sauce chicken is a classic Cantonese dish made by braising a whole chicken in soy sauce based liquid. My EASY recipe uses leg quarters only and is complete in less than an hour (with minimal active cooking).

Soy Sauce Chicken (豉油雞 See Yao Gai) Recipe

leg quarters ((weighing 1 to 1¼lb each))

1½ tbsp dark soy sauce

tbsp neutral oil

ginger (sliced)

tbsp rock sugar

bay leaf

tbsp light soy sauce

Shao Xing wine

tbsp corn starch

Wash and trim off any excess fat or skin on the leg quarters (optional). Pat them dry then place them in a large bowl or plate and coat with dark soy sauce thoroughly. Set aside for 15 minutes while you prepare the marinade.

Heat oil in a large wok or pot, over medium-high heat, then add the ginger and scallion and stir fry until aromatic (about 30 seconds).

Add the rock sugar, bay leaf and star anise and stir for another 30 seconds.

Add the water, Shao Xing wine, dark soy sauce and light soy sauce and mix until all ingredients are well incorporated.

Close the lid and bring the marinade to a boil.

Remove the lid, then place the leg quarters into the marinade, skin side down. Pour any remaining dark soy sauce used to marinate the leg quarters into the wok/pot.

Close the lid, turn the heat down to medium, then cook for 20 minutes. (Cook for less time if you are using smaller leg quarters.)

After 20 minutes, turn off the fire and allow the leg quarters to sit in the wok/pot for another 30 minutes.

After soaking for 30 minutes, transfer the leg quarters onto a plate, skin side up, and allow them to cool. Do NOT discard the sauce.

While the chicken is cooling, add the corn starch and water into a small bowl and blend thoroughly. Turn the fire back on to low, then gradually pour the corn starch slurry into the sauce, while stirring continuously. When the sauce has thickened to your liking, turn off the fire. See Note 1.

Cut the leg quarters into pieces (optional). Baste the skin with the thickened sauce, use the sauce as a dip for your chicken or drizzle the sauce over your rice. Enjoy!

https://www.youtube.com/watch?v=kSJy-S5V9rc

𝗦𝗢𝗬 𝗦𝗔𝗨𝗖𝗘 𝗖𝗛𝗜𝗖𝗞𝗘𝗡 is a classic Cantonese dish made by braising a whole chicken in soy sauce based liquid. My EASY recipe uses leg quarters only and requires less than 1 hour with VERY minimal cooking! Pair it with ginger scallion sauce (also on my channel) or the sauce recipe in this video!

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🍗 EASY Soy Sauce Chicken (See Yao Gai 豉油雞) Recipe | Rack of Lam

Soy sauce chicken is quick, easy, and full of flavor. It's a 3-ingredient recipe that we reach for whenever we don't feel like cooking. The chicken thighs stay juicy and tender and the flavor goes well with most side dishes. You'll love it!

Soy Sauce Chicken Recipe

soy sauce (gluten-free, if needed)

cooking oil

marinate chicken

Place the chicken thighs into a bowl and pour the soy sauce over the top. Mix well and then put the bowl into your fridge. Let the thighs marinate for 30 minutes (or up to 2 hours).

cook chicken

Heat the oil in a large, nonstick frying pan over medium heat. Pour the chicken thighs and all of the marinade into the pan and spread out the thighs so that they are in a single layer. Let them cook for 6 minutes then stir them around and scrape the bottom of the pan before turning them over and cooking for another 6 minutes, or until they are cooked through.

HOW MANY SOY SAUCE FOR LIKE 5 CHICKEN THIGHS?

This is as simple as it gets but my husband and son loved it. I served it with two other dishes that had a lot of prep and ingredients involved so this really saved me a lot more work... And even though the other dishes were delicious and worth it... This one still shined through and my son loved it best! Lol!

I love this recipe! I would recommend this to others. I purchased all my items online with a website called Food For Foodies as I don't have a Chinese supermarket near me. I would recommend them.
I would also recommend using a lower salt soy sauce if you want to be healthy!

Saw this in your email a few weeks ago and finally decided to try it. I'm so glad that I did! I can see why it's your go to chicken recipe!

Chinese Drunken Soy Chicken is a lovely recipe, cooked in a rice wine and soy broth, keeping it juicy and full of flavor. Also recipe for ginger &amp; scallion dipping sauce.

Chinese Drunken Soy Chicken

Top 12 soy sauce chicken recipes from across the web

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Top Tags

Soya Sauce Chicken (豉油鸡)

Soy Sauce Chicken

Honey Garlic Chicken

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Chinese Braised Soy Sauce Chicken

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Soy Sauce Chicken (豉油雞 See Yao Gai)...

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Top 12 soy sauce chicken recipes from across the web

The most viewed soy sauce chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soya Sauce Chicken (豉油鸡)

Soy Sauce Chicken

Honey Garlic Chicken

Soy Sauce Chicken Noodles

Chinese Braised Soy Sauce Chicken

Instant Pot Soy Sauce Chicken Bowls

Quick & Easy Soy Sauce Chicken

Soy Sauce Chicken (豉油雞 See Yao Gai)...

Soy Sauce Chicken Recipe

Chinese Drunken Soy Chicken

Hawaiian Shoyu Chicken

Easy Sticky Chicken Rice Bowl

The most viewed soy sauce chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine