Soy Sauce Chicken

5 from 8 votes

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.

Prep Time10

Cook Time25

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

Equipment

Dutch Oven

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!

Notes

Chicken Should be Completely Submerged - When pouring water into the pot or dutch oven with the chicken and poaching liquid, make sure you are pouring enough to completely submerge the chicken. (In the recipe, I call for 2 cups or as much as you need.) You do not want to have any part of the chicken be exposed, as that means it will not be poached in the salt, sweet, aromatic liquid. Considering using a cartouche like I do in my Braised Beef Short Ribs Recipe to completely cover the meat in the braising liquid.

Let the Soy Sauce Chicken Rest - As much as you want to eat the Soy Sauce Chicken as soon as it is done (I get it, I've been there!), you need to let the Soy Sauce Chicken rest for an additional 15 minutes in the poaching liquid after it has reached an internal temperature of 165°F. (An internal temperature of 165F means the chicken is cooked well enough to be safe to eat.) This resting period will allow the chicken to continue cooking and soaking up all of the delicious poaching liquid. I promise, the Soy Sauce Chicken will taste so much better for it!

Storage - Store any leftover Soy Sauce Chicken in an airtight container in the refrigerator for 3-4 days. You can store the Soy Sauce Chicken in the poaching liquid or separately - this is up to you!

The poaching liquid can be frozen and used again in the future - however, you may need to re-season it, so make sure to taste it once defrosted!

Nutrition