{"id":23678,"date":"2020-01-31T09:59:33","date_gmt":"2020-01-31T01:59:33","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=23678"},"modified":"2025-01-27T17:35:36","modified_gmt":"2025-01-27T09:35:36","slug":"soy-sauce-chicken","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/soy-sauce-chicken\/","title":{"rendered":"Soy Sauce Chicken – How to cook in four easy steps"},"content":{"rendered":"\n

Soy sauce chicken (See Yao Gai\/Si Yau Kai \/ \u8c49\u6cb9\u9e21) is a famous Cantonese cuisine that is easy to prepare. The flavor is exceptional, achieved by using the top-quality premium soy sauce and poaching at a sub-boiling temperature. It is a popular traditional recipe during Chinese New Year, but I make it regularly since it is so tasty.<\/p>\n\n\n\n

Other items hanging at the Chinese restaurants under the heat lamps are barbecue pork (char siu \u53c9 <\/a>\u70e7<\/a> ), roast pork \u70e7\u8089<\/a>, and roast chicken<\/a> are all involved open fire (we can use the oven at home to prepare small quantity). Chinese sausage and other ‘waxed’ items are cured meat. <\/p>\n\n\n\n

While there are many choices at the typical \u70e7\u8721\/Siu mei\/Siu lap Chinese restaurant, soy sauce chicken is the only one prepared by braising, which is healthier and straightforward.  As such, soy sauce chicken does stand out among other delicacies in the restaurant. <\/p>\n\n\n\n

\"Soy<\/figure>\n\n\n\n

Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n

How to cook soy sauce chicken <\/h2>\n\n\n\n

Here is a detailed explanation of preparing the Chinese soy sauce chicken. You will get the exact restaurant taste by following this recipe.<\/p>\n\n\n\n

1. Marinate the chicken (optional)<\/strong><\/h3>\n\n\n\n

Since I am using the chicken leg quarters<\/strong> in this recipe, marinating is unnecessary. Using chicken breasts, legs, or wings is easier to handle than the whole chicken at home. Boneless thighs may not be a good option because the bones have loads of flavor themselves.<\/p>\n\n\n\n

If you are using a small chicken<\/strong> up to 1kg, the meat is not as thick as the larger chicken, and marination is unnecessary. The flavor from the braising sauce can penetrate deep into the bone just by poaching it. However, if you choose a larger chicken, I would suggest marinating it first to ensure that the flavor penetrates.  Large chicken is best to marinate overnight for maximum effect, <\/p>\n\n\n\n

Another point to consider is if you plan to eat the chicken later (or overnight<\/strong>), the flavor from the braising liquid should have sufficient time to seep into the meat, in which marinate will not be necessary. <\/p>\n\n\n\n

2. Prepare the braising liquid<\/strong><\/h3>\n\n\n\n

The primary ingredient of the braising liquid is light soy sauce<\/a><\/strong>. Therefore, the quality of the light soy sauce is critical for the outcome of the soy sauce chicken. Therefore, I suggest using a good quality light soy sauce for this recipe. <\/p>\n\n\n\n

Dark soy sauce<\/a><\/strong> is of secondary importance in this recipe. The main purpose of dark soy sauce is to add color and the caramelized sweet taste, not so much of the umani flavor. The darker color is due to the longer fermentation while making the soy sauce.<\/p>\n\n\n\n

Rock sugar<\/a><\/strong> is commonly used in braising and making desserts among the Chinese. However, I find that regular white sugar or brown sugar yields a similar result. It says that rock sugar will result in a smoother texture, but the difference is not noticeable in reality.<\/p>\n\n\n\n

Ginger, garlic, and scallion (green onions) are the triumvirate of aromatic ideal for the chicken. This combination is also used to poach the whole chicken<\/a> and steam the entire chicken<\/a>. It would be best to saute them until aromatic before adding them to the braising liquid to deliver maximum flavor.<\/p>\n\n\n\n

The spices for the cooking liquid are bay leaves, star anise<\/a>, cinnamon sticks<\/a>, and cloves<\/a>. This combination is my preference, and you can have your own mix. Some other common species are cumin and peppercorns. You can add these items to the recipe and omit some spices you do not like.<\/p>\n\n\n\n

Variations<\/strong>: You can also include some sesame oil if you like its flavor. Another option is to add some Chinese rose wine or other Shaoxing wine into the braising liquid.<\/p>\n\n\n\n

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3. Poach the chicken <\/strong><\/h3>\n\n\n\n

The crucial step to ensure the chicken meat is tender is to poach it at the sub-boiling point<\/strong> until it is just cooked. <\/p>\n\n\n\n

Here are the steps:<\/strong><\/h4>\n\n\n\n