Chinese Soy Sauce Chicken
Delight in the rich and savory flavors of Chinese Soy Sauce Chicken, a timeless Cantonese dish that combines tender, braised whole chicken with a deeply aromatic soy-based sauce. This recipe features a fragrant blend of dark and light soy sauces, Shaoxing wine, ginger, garlic, and warming spices like star anise and cinnamon, creating a complex yet balanced flavor profile. Gently simmered to succulent perfection, the chicken absorbs the umami-packed broth, while a final brush of sesame oil adds a glossy finish. With minimal prep time and the comforting allure of homemade Chinese cuisine, this dish is perfect for an impressive family dinner or a flavorful addition to any festive celebration. Serve it with steamed rice or noodles and a drizzle of the flavorful braising sauce for an unforgettable meal.
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Recipe Information
Ingredients
- 1 medium (about 3-4 lbs) Chicken, whole
- 0.5 cup Soy sauce, dark
- 0.25 cup Soy sauce, light
- 0.25 cup Shaoxing wine (Chinese cooking wine)
- 4 cups Water
- 3 tablespoons Brown sugar
- 5 pieces Garlic cloves, smashed
- 1 2-inch piece Ginger, sliced
- 4 pieces Star anise
- 1 piece Cinnamon stick
- 4 pieces Scallions, tied into knots
- 1 teaspoon White peppercorns
- 1 tablespoon Sesame oil
- 1 teaspoon Optional: Chili flakes
Instructions
Clean the whole chicken by rinsing it thoroughly and patting it dry with paper towels. Trim any excess fat or skin as necessary.
In a large pot or Dutch oven that can fit the whole chicken snugly, combine dark soy sauce, light soy sauce, Shaoxing wine, water, and brown sugar. Stir until the sugar dissolves.
Add the smashed garlic cloves, sliced ginger, star anise, cinnamon stick, scallions, and white peppercorns to the pot. For extra heat, add chili flakes if desired.
Place the pot over medium-high heat and bring the mixture to a gentle boil.
Reduce the heat to medium-low and carefully lower the chicken, breast side down, into the pot. Ensure that the liquid covers most of the chicken. If needed, add additional water.
Cover the pot with a lid and let the chicken braise for 25 minutes. Spoon the braising liquid over the exposed top of the chicken every 5-7 minutes for even flavoring.
After 25 minutes, carefully flip the chicken onto its back so the breast faces up. Continue braising for another 20-25 minutes, occasionally basting the top with the liquid. Check the internal temperature; it should reach 165°F (74°C) at the thickest part of the chicken.
Once cooked, remove the chicken from the pot and lightly brush it with sesame oil for a glossy finish. Let it rest for 10 minutes before carving.
Strain the braising liquid to remove solids and serve as a dipping sauce with rice or noodles.
Carve the chicken and serve warm, paired with the rich soy-based sauce.
Nutrition Facts
Calories |
4305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.4 g | 295% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 1397 mg | 466% | |
| Sodium | 14141 mg | 615% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 29.4 g | ||
| Protein | 456.7 g | 913% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 570 mg | 44% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 5234 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
