Cantonese Cuisine · tested Chinese home cooking
Soy Sauce Chicken Recipe
酱油鸡 Jiàng Yóu Jī
A Cantonese classic where a whole chicken is braised in a masterful soy sauce broth until the skin turns a deep mahogany and the meat becomes impossibly tender and flavorful. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 1 whole chicken (1.5kg)
- 1 cup dark soy sauce
- 1/2 cup light soy sauce
- 1 cup Shaoxing wine
- 1 cup water
- 1/2 cup rock sugar
- 5 slices ginger
- 4 star anise
- 1 cinnamon stick
- 3 scallions
Step-by-step instructions
Step 1
Combine all ingredients except chicken in a pot large…
Combine all ingredients except chicken in a pot large enough to hold the chicken. Bring to a boil, stirring to dissolve sugar.
Step 2
Lower the chicken into the pot
Lower the chicken into the pot. Bring back to a boil, then reduce heat to a gentle simmer.
Step 3
Cover and simmer for 15 minutes
Cover and simmer for 15 minutes. Turn the chicken over and simmer for another 15 minutes.
Step 4
Turn off heat and let the chicken steep in the hot…
Turn off heat and let the chicken steep in the hot broth for 20-30 minutes, basting occasionally.
Step 5
Remove chicken and let rest for 10 minutes before chopping
Remove chicken and let rest for 10 minutes before chopping. Reserve some braising liquid.
Step 6
Chop chicken into serving pieces
Chop chicken into serving pieces. Drizzle with a little reserved braising liquid. Serve hot or at room temperature.
Cook’s notes
- The braising liquid can be strained and frozen – it improves with each use and becomes a 'master stock'
- Use chicken with similar thickness throughout for even cooking
- Rock sugar gives a better gloss than granulated sugar – worth seeking out
- This dish is often served at room temperature, making it perfect for entertaining
Common questions
Can I make Soy Sauce Chicken less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.