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Soy Sauce Chicken represents a Chinese takeout classic, featuring exquisitely poached chicken that brims with incredible juiciness and flavor! The most renowned rendition of Soy Sauce Chicken hails from the Singaporean restaurant, Hawker Chan (Liao Fan Hawker Chan), which earned the distinction of being the first hawker stall to receive a Michelin star for its famous Soya Sauce Chicken Rice.
If you ever find travel to Singapore, I highly recommend you try this hawker stall because it really does live up to the hype. In the meantime, try this recipe because it’s so easy to make a delicious soy sauce poached chicken at home!
Watch the Soy Sauce Chicken Recipe Video Below!
Ingredients for Soy Sauce Chicken
I love this recipe because only a few ingredients will make tender, delicious chicken and an irresistible sauce to spoon over your rice. Firstly, here are the ingredients you will need!
- 2.5 pounds chicken drumsticks (you can use chicken thighs or chicken quarters if you prefer)
- 1/2 tablespoon neutral oil 7ml
- 3 inch piece ginger, sliced (7.5cm)
- 3 scallions
- 2 star anise
- 2 bay leaves
- 1/3 cup Shaoxing wine
- 1/3 cup light soy sauce
- 1/4 cup dark soy sauce 60ml
- 1/4 cup sugar or honey
- 2 cups water or enough to cover chicken
Where did Soy Sauce Chicken come from?
The history of Soy Sauce Chicken is steeped in Chinese culinary traditions. This delectable dish dates back centuries, originating in the Guangdong province. It was developed as a means to make the most of humble ingredients, with chicken being poached to perfection in a savory blend of soy sauce, herbs, and spices. Over time, Soy Sauce Chicken became a beloved staple in Chinese cuisine, celebrated for its succulent and flavorful meat. In the modern era, it gained international recognition, with Singapore’s Hawker Chan (Liao Fan Hawker Chan) becoming the first hawker stall to earn a prestigious Michelin star for its outstanding rendition. Today, Soy Sauce Chicken remains a symbol of the rich culinary heritage and innovation that characterizes Chinese gastronomy.
Soy Sauce Chicken: Recipe Instructions
Saute the aromatics
To begin this recipe, first, slice ginger into rings and scallions into 3-inch pieces. Subsequently, in a heavy-bottomed pot, such as a dutch oven, heat 1/2 tablespoon of neutral oil for about 30 seconds or until it becomes fragrant.
After sautéing the aromatics, proceed to deglaze the pot with Shaoxing wine. As soon as the alcohol has cooked off, which takes approximately 15 seconds, introduce the soy sauce, dark soy sauce, sugar, star anise, and bay leaf. Stir the mixture thoroughly with a wooden spoon until the sugar has completely dissolved. Following this, add the chicken to the pot and generously cover it with enough water.
Simmer and poach the chicken
Turn the heat to high to swiftly bring the water to a boil. Afterwards, reduce the heat in order to gently bring the liquid down to a simmer. Cover the pot and maintain a steady simmer for 10 minutes, or until the chicken’s internal temperature registers 165°F. Afterward, turn off the heat and allow the chicken to rest in the cooking liquid for an additional 15 minutes.
The chicken should look like this! The skin should absorb the beautiful golden brown color from the soy sauce. The meat will be succulent and juicy – perfect with some freshly steamed rice and that poaching liquid!
Serve!
Once you are ready to serve, I pair this poached chicken with freshly steamed white rice along with the poaching liquid spooned on top. This dish is so flavorful and easy to make, and I hope you enjoy it!
If you liked this recipe, check out some of the most popular Chinese Take-Out recipes on the blog!
Soy Sauce Chicken
Ingredients
- 2.5 pounds chicken drumsticks, you can use chicken thighs or chicken quarters if you prefer
- 1/2 tablespoon neutral oil, 7ml
- 3 inch piece ginger, sliced (7.5cm)
- 3 scallions
- 2 star anise
- 2 bay leaves
- 1/3 cup Shaoxing wine
- 1/3 cup light soy sauce
- 1/4 cup dark soy sauce, 60ml
- 1/4 cup sugar or honey
- 2 cups water or enough to cover chicken
Instructions
- In a large dutch oven or wide, heavy bottomed pot, saute scallions, ginger until fragrant in 1/2 tablespoon oil over medium high heat until fragrant, about 30 seconds.
- Once the aromatics are fragrant, deglaze with Shaoxing wine for 30 seconds, then add light soy sauce, dark soy sauce, sugar, star anise, bay leaf. Stir until the sugar has dissolved
- Add the chicken to the pot then add enough water to cover the chicken. Turn the heat to high and bring the water to a boil, then reduce the heat to medium low to bring the liquid down to a simmer. Cover and simmer for 10 minutes or until the chicken reaches a 165F internal temperature.
- Turn off the heat and let the chicken sit in the cooking liquid for another 15 minutes.
- Serve over rice along with the poaching liquid and enjoy!
Absolutely love this recipe for my college life. Instagram handle is will_that_one_guy
This is like an elevated version of an east dinner my mom would make all the time when I was a kid. She would marinate chicken in Soy Vay and bake it. This is like that with a home-made freshness to it