Soy Sauce Chicken Recipe

This recipe is my absolute favorite because it transforms a simple whole chicken into an incredibly flavorful dish that’s perfect for sharing with friends. Plus, I love the cozy aroma of ginger, star anise, and cinnamon that fills my kitchen while it cooks, making my home feel extra welcoming.

I love Soy Sauce Chicken, a dish that has the perfect balance of savory and sweet flavors. The centerpiece of my dish is a whole chicken, and when I make it, I use soy sauce, dark soy sauce, and Shaoxing wine that give the dish umami depth.

To get the subtle sweetness that I want, I use rock sugar. As for the aromatics, I use ginger, scallions, garlic, star anise, and cinnamon.

They all go into the pot, and when they do, my whole kitchen fills with the warm and inviting smell of Soy Sauce Chicken. After the chicken is done cooking, I like to drizzle a little bit of sesame oil on top for a fragrant finish.

It really is such a comforting and nourishing dish.

Ingredients

Soy Sauce:
Umami is abundant in, which contributes to its deep and savory flavor.

Dark Soy Sauce:
Color is a factor of some importance.

Deeper color seems to correlate with flavor intensity, and a younger bourbon, say, a four-year-old bourbon, would not have the same color as a seven-year-old bourbon, all other things being equal.

Shaoxing Wine:
Adds sweet aroma, tenderizes chicken.

Rock Sugar:
Counteracts saltiness, gives slight sweetness.

Ginger:
Properties that reduce inflammation, warmth of aroma.

Scallions:
Onion flavor is not harsh; it is not an assertive presence in a dish.

Instead, it is a subtle, mild flavor that is present in a dish only because of the base it is flavoring.

In fact, onion is often so perfectly paired with the other ingredients in a dish that it almost becomes invisible.

Garlic:
Enhances the immune system, contributes a powerful, appetizing presence.

Star Anise:
Flavor of licorice, enhances the dish’s aroma.

Cinnamon Stick:
Sweet-smelling spices boost the antioxidant content of foods.

Sesame Oil:
Nutty flavor is rich; it contains good fats.

Ingredient Quantities

• 1 whole chicken, about 3-4 pounds, cleaned
• 1 cup soy sauce
• 1/2 cup dark soy sauce
• 1/2 cup Shaoxing wine or dry sherry
• 1/2 cup rock sugar or granulated sugar
• 5 cups water
• 4 slices ginger, crushed
• 4 scallions, tied in a knot
• 3 cloves garlic, crushed
• 2 star anise
• 1 cinnamon stick
• 1 tablespoon sesame oil
• Optional: cooked white rice and steamed vegetables for serving

Instructions

1. In a sizable saucepan, mix together the soy sauce, dark soy sauce, Shaoxing wine, rock sugar, and water. Stir thoroughly to ensure the sugar has completely dissolved.

2. Add the crushed ginger, scallions, garlic, star anise, and cinnamon stick to the pot.

3. Over medium-high heat, bring the mixture to a boil; reduce the heat to low and let it simmer for 10 minutes so the flavors can meld.

4. The pot can be lowered into the liquid, making sure the breast side is down, and that the chicken is completely underwater.

5. Put a lid on the pot and allow the chicken to simmer slowly and softly for 20 minutes.

6. After 20 minutes, switch off the heat, and allow the chicken to stay in the saucepan, covered, for a further 15-20 minutes to complete the cooking process through the residual heat.

7. Remove the chicken from the pot with care and let it sit on a cutting board for several minutes.

8. Coat the chicken with sesame oil to give it a shiny surface.

9. Cut the chicken into serving pieces. If you like, you can strain the cooking liquid and serve it as a sauce.

10. Accompany the chicken with cooked white rice and, if desired, steamed vegetables.

Equipment Needed

1. Sizable saucepan with lid
2. Stirring spoon
3. Knife
4. Cutting board
5. Tongs or slotted spoon for removing chicken
6. Measuring cups
7. Measuring spoons
8. Strainer (optional)
9. Kitchen twine (for tying scallions)

FAQ

• What is the difference between regular soy sauce and dark soy sauce?Soy sauce comes in a variety of colors and consistencies, but two of the main types are regular soy sauce and dark soy sauce. Regular soy sauce is lighter in color and saltier, while dark soy sauce is thicker, has a richer flavor, and adds more color to dishes.
• Can I use a different type of wine if I don’t have Shaoxing wine?You can substitute dry sherry for Shaoxing wine in this recipe.
• Is it necessary to tie the scallions in a knot?Knotting the scallions makes it easy to remove them from the dish after cooking. It also helps to infuse the flavor of scallions into the dish.
• What can I substitute for rock sugar?Should you lack rock sugar, granulated sugar makes a suitable substitute.
• How long should I cook the chicken?Cook the chicken at a simmer for approximately 30-40 minutes, depending on its size, until it is done all the way through.
• Can I make this recipe spicier?Certainly! You can include some dried chili peppers or Sichuan peppercorns in the mix for even more heat.
• What can I serve with soy sauce chicken?Cooked white rice and steamed vegetables are good accompaniments.

Substitutions and Variations

If you do not have Shaoxing wine or dry sherry on hand, you can use mirin or white wine as substitutes.
If rock sugar cannot be found, brown sugar or granulated white sugar may be used in its place.
Substitute leeks or chives for scallions.
When star anise is unavailable, or if you don’t like the flavor, substitute with a pinch of anise seeds or a small amount of fennel seeds.
If necessary, cinnamon powder can serve as a stand-in for the cinnamon stick; utilize approximately 1 teaspoon of ground cinnamon.

Pro Tips

1. Marinate for Extra Flavor Before cooking, consider marinating the chicken in a portion of the soy sauce, ginger, garlic, and scallions for a few hours or overnight in the refrigerator. This enhances the depth of flavor that penetrates the meat.

2. Skimming the Surface As the liquid simmers, use a spoon to skim off any foam or impurities that rise to the surface. This keeps the broth clear and ensures a cleaner flavor.

3. Control the Simmer Maintain a very gentle simmer when poaching the chicken. A rolling boil can make the meat tough, but a gentle simmer ensures tender and juicy chicken.

4. Rapid Cooling Technique After cooking, dunk the chicken briefly in a bowl of ice water before coating it with sesame oil. This technique firms up the skin for a better texture and makes slicing easier.

5. Enhanced Presentation Garnish the final dish with fresh scallions or sesame seeds before serving. A sprinkle of chopped cilantro or a few drops of sesame oil on the rice can also boost flavor and visual appeal.