Soy Sauce Chicken
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A Cantonese staple, Soy Sauce Chicken boasts dark golden skin and juicy bites of chicken, flavored with soy sauce and aromatics. It's a crowd-pleaser for both large parties and intimate family-style meals.
01:15:00 total
Serves 4
medium
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Ingredients
- whole chicken - 4 lbs (organic preferred, about 4 lbs for this recipe, but traditionally 2-3 lbs)
- star anise - 3 pieces (crushed, can omit if not available)
- green onions - 3 pieces (cut into batons)
- ginger - 1 oz (sliced, about 1 oz)
- shallots - watch the video to see (quartered)
- oil - 2 tbsp (for frying)
- rice wine - 6 tbsp
- light soy sauce - 14 oz
- rock sugar - 3 oz (can use less for less sweetness, or substitute with white or brown sugar)
- dark soy sauce - watch the video to see (adjust amount for desired skin color)
- water - 16 oz (hot)
Instructions
- Prepare the Chicken: Wash the chicken thoroughly, including inside the breast cavity. Blanch the chicken by pouring boiling water over it to tighten the skin, ensuring even color absorption and crispier skin after cooking.
- Prepare Aromatics: Crush the star anise, cut green onions into batons, slice the ginger, and quarter the shallots.
- Fry Aromatics: Heat oil in a wok, then add ginger, shallots, star anise, and green onions in sequence, frying each for a few seconds to minutes before adding the next.
- Add Liquids: Add rice wine, then light soy sauce, followed by hot water. Add rock sugar and let it dissolve. Adjust the sauce's color with dark soy sauce, then add more rice wine.
- Cook the Chicken: Place the chicken in the sauce, ladle the sauce over to cover all sides. Simmer on low heat for 15 minutes, flip the chicken, and simmer for another 15 minutes. Flip again if necessary for even cooking.
- Finish and Serve: After the chicken has soaked in the sauce for a total of about 45 minutes and is fully cooked, remove from heat. Let it cool slightly before cutting into pieces. Serve with the sauce ladled over the chicken.
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