Trending Simplified Soy Sauce Chicken

Name: Trending Simplified Soy Sauce Chicken
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Whole Chicken (Approximately 2.5-3 lbs (1.1-1.4 kg)); 1 knob Ginger (Half sliced for stuffing, half sliced for braising pot, about 1/4 cup total); 5 stalks Scallions (Some for stuffing, some for braising pot, some for garnish); 5 cloves Garlic (Peeled); 3 pods Star Anise; 2 pieces Dried Chili (Optional, adjust to taste for heat); 3 pieces Bay Leaves; 1 piece Cinnamon Stick (Small); 1 tsp Sichuan Peppercorns (Optional); 1/2 cup Light Soy Sauce; 2 tbsp Dark Soy Sauce (For color); 2 tbsp Oyster Sauce; 1/4 cup Shaoxing Wine (Or dry sherry as a substitute); 2-3 cups Water (Enough to cover chicken halfway); 40 g Rock Sugar (About 2-3 tablespoons, adjust to taste)

This recipe presents a simplified yet flavorful version of the popular Chinese soy sauce chicken. A whole chicken is braised in a rich, aromatic sauce made with various soy sauces, Shaoxing wine, rock sugar, and a blend of traditional Chinese spices like star anise, cinnamon, ginger, and garlic. The result is a tender, succulent chicken with a beautifully glazed skin and a deeply savory, slightly sweet, and aromatic sauce. It's an ideal dish for a satisfying family meal, bringing authentic Chinese flavors to your table with straightforward steps.

#Chinese Food

#Chicken Recipe

#Soy Sauce Chicken

#Braised Chicken

#Easy Recipe

#Dinner

#Poultry

Chicken ready for braising in the pot with aromatics and sauce

Recipe Information

20m

Prep Time

1h 5m

Cook Time

1h 25m

Total Time

Servings

Medium

Chinese

English

Nutrition (per serving)

400

Calories

45g

Protein

12g

Carbs

20g

Fat

Perfectly cooked chicken being removed from the braising liquid

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Chopped chicken pieces arranged for serving

Instructions

0/8 completed

1
Rinse the whole chicken thoroughly inside and out, then pat it completely dry with paper towels. Stuff its cavity with half of the sliced ginger and 2-3 green onion stalks.
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10m
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Rinse the whole chicken thoroughly inside and out, then pat it completely dry with paper towels. Stuff its cavity with half of the sliced ginger and 2-3 green onion stalks.
10m
Ensuring the chicken is dry helps the skin absorb flavor better and achieve a nicer glaze.
2
In a large pot, arrange the remaining sliced ginger, green onion stalks, garlic cloves, star anise, dried chilies, bay leaves, cinnamon stick, and Sichuan peppercorns (if using) at the bottom.
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5m
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In a large pot, arrange the remaining sliced ginger, green onion stalks, garlic cloves, star anise, dried chilies, bay leaves, cinnamon stick, and Sichuan peppercorns (if using) at the bottom.
5m
Use a pot large enough to comfortably fit the chicken and allow for flipping.
3
Gently place the stuffed chicken into the pot, resting it on top of the prepared aromatics.
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1m
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Gently place the stuffed chicken into the pot, resting it on top of the prepared aromatics.
1m
Handle the chicken carefully to keep the stuffing inside.
4
Pour in the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and water. Add the rock sugar to the pot. Ensure the liquid covers about halfway up the chicken.
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2m
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Pour in the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and water. Add the rock sugar to the pot. Ensure the liquid covers about halfway up the chicken.
2m
Adjust water quantity based on your pot size; the chicken will release some liquid as it cooks.
5
Bring the liquid to a boil over medium-high heat, then reduce the heat to low. Cover the pot with a lid and simmer gently for 25-30 minutes.
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30m
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Bring the liquid to a boil over medium-high heat, then reduce the heat to low. Cover the pot with a lid and simmer gently for 25-30 minutes.
30m
Maintain a gentle simmer, not a rolling boil, for tender chicken.
6
Carefully flip the chicken to its other side to ensure even cooking. Cover the pot again and continue to simmer for another 25-30 minutes, or until the chicken is cooked through and very tender.
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30m
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Carefully flip the chicken to its other side to ensure even cooking. Cover the pot again and continue to simmer for another 25-30 minutes, or until the chicken is cooked through and very tender.
30m
A skewer inserted into the thickest part of the thigh should yield clear juices when the chicken is done.
7
Transfer the cooked chicken from the pot to a large cutting board or serving platter. Increase the heat to medium-high and simmer the remaining sauce in the pot until it reduces and thickens slightly to a gravy-like consistency.
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5m
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Transfer the cooked chicken from the pot to a large cutting board or serving platter. Increase the heat to medium-high and simmer the remaining sauce in the pot until it reduces and thickens slightly to a gravy-like consistency.
5m
Taste the sauce and adjust seasoning if needed during reduction. It should be rich and glossy.
8
Once the chicken has rested for a few minutes, chop it into desired serving pieces. Arrange the pieces on a serving plate and generously drizzle the warm, reduced soy sauce over them. Garnish with fresh green onions.
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5m
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Once the chicken has rested for a few minutes, chop it into desired serving pieces. Arrange the pieces on a serving plate and generously drizzle the warm, reduced soy sauce over them. Garnish with fresh green onions.
5m
Resting the chicken allows the juices to redistribute, making it more succulent.