Soy Sauce Chicken
Indulge in the irresistible flavors of Soy Sauce Chicken, a classic Chinese dish that combines tender, juicy chicken with a rich, aromatic braising liquid. In this recipe, a whole chicken is simmered to perfection in a flavor-packed sauce made with a blend of soy sauce, dark soy sauce, Shaoxing wine, and a warm medley of spices including star anise, cinnamon, garlic, and ginger. The slow simmering technique ensures the chicken soaks up every bit of the savory-sweet, umami-rich marinade, resulting in succulent meat with a beautiful, glistening glaze. Perfectly paired with steamed rice or noodles, this dish is both hearty and elegant, making it ideal for family dinners or special occasions. Elevate your cooking repertoire with this easy yet impressive recipe, a true celebration of bold and traditional Chinese flavors.
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Recipe Information
Ingredients
- 1 piece Whole chicken (3–4 lbs)
- 1 cup Soy sauce
- 0.25 cup Dark soy sauce
- 0.33 cup Shaoxing wine (Chinese rice wine)
- 0.25 cup Brown sugar
- 3 pieces Star anise
- 1 piece Cinnamon stick
- 5 slices Ginger (sliced)
- 6 cloves Garlic (smashed)
- 3 stalks Green onions
- 5 cups Water
- 1 tablespoon Sesame oil
- 1 teaspoon Salt
- 0.25 teaspoon White pepper
Instructions
Clean the whole chicken thoroughly inside and out. Pat it dry with paper towels and set aside.
In a large pot or Dutch oven, add the soy sauce, dark soy sauce, Shaoxing wine, brown sugar, star anise, cinnamon stick, ginger slices, smashed garlic, and green onions. Pour in 5 cups of water and stir to combine.
Bring the mixture to a boil over medium-high heat, then reduce heat to low and let it simmer for 5 minutes to allow the flavors to meld.
Carefully place the whole chicken into the pot, breast side down. Ensure the liquid covers most of the chicken (add more water if necessary).
Simmer the chicken on low heat for 30 minutes, basting occasionally with the soy sauce mixture to ensure even flavoring.
Gently flip the chicken over and continue simmering for another 30 minutes, or until the chicken is fully cooked and tender (internal temperature should reach 165°F/74°C at the thickest part).
Once done, carefully remove the chicken from the pot and let it rest for 10 minutes before carving.
While the chicken rests, skim off any excess fat from the surface of the braising liquid. Taste and adjust seasoning with salt and white pepper, if needed.
Carve the chicken into serving pieces and drizzle with sesame oil. Serve hot with some of the braising sauce on the side, over steamed rice or noodles.
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 4094 mg | 178% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 16.0 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 151 mg | 12% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1170 mg | 25% | |
*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.
