Soy sauce chicken uses dark soy sauce aged 2+ years in wooden vats—light soy would create gray, flavorless meat.
Soy Sauce Chicken
Dive into a nostalgic bowl of Soy Sauce Chicken that tugs at your heartstrings with its irresistible blend of sweet and savory goodness! This easy recipe showcases tender chicken simmered in a rich soy sauce marinade, infused with garlic and ginger for that extra zing. Serve it over fluffy rice, and let the flavors transport you back to carefree childhood days!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 1/2 bulbs of garlic (separated and smashed)
- 6 slices ginger
- extra green onion for garnishoptional
- 2 green onions (chopped into thirds and smashed)
- 1/2 tsp white pepper (2.5 ml)
- 3 small shallots, halved
- 2 1/2c water (600 ml)
🥩Meat & Seafood(1)
- 3 large chicken legs
🫙Pantry Staples(3)
- 1 1/2 tbsp cornstarch (22.5 ml)
- neutral oil
- 2-3 pieces rock sugar
🧂Spices & Seasonings(4)
- 1 cinnamon stick
- 6 cloves
- 1/2 tsp salt (2.5 ml)
- 1 star anise
🍯Sauces & Condiments(2)
- 4 tbsp dark soy sauce (60 ml)
- 4 tbsp regular soy sauce (60 ml)
📦Other(1)
- 6 tbsp shaoxing wine (90 ml)
👨🍳 Instructions
- 1
In a bowl, pour hot water onto chicken to tighten skin. Pat dry with a towel then add marinade and set aside.
- 2
For braise, combine soy sauces, wine and salt. Set aside.
- 3
In a deep pan or wok, caramelize sugar, then add in green onion, shallots, garlic.
- 4
Add in chicken. Let it sear for a couple of minutes before adding star anise, cinnamon and cloves.
- 5
Pour in braise and water.
- 6
Cover and simmer for 35-40 minutes, turning chicken halfway.
- 7
Take out chicken, strain vegetables and aromatics. Combine cornstarch and a bit of cold water. Pour into braise, mix and wait to boil. Turn off heat.
- 8
You can chop the chicken into small pieces or hand shred to serve. Pour braise over chicken and rice.
💡 Pro Tips
- ✓Pour boiling water (212°F) over the chicken skin for 30-60 seconds to denature surface proteins and contract collagen fibers, creating tighter skin that renders fat better during braising.technique212°F for 30-60 seconds
- ✓Caramelize sugar to 320-340°F (hard crack stage) before adding aromatics - this creates complex Maillard reaction compounds that add deep umami and color to the braising liquid.technique320-340°F
- ✓Turn the chicken exactly at the 17-20 minute mark to ensure even collagen breakdown and prevent the bottom from overcooking while the top stays tough.timing17-20 minutes
- ✓Mix cornstarch with cold water at a 1:2 ratio (1 part starch to 2 parts water) to prevent lumping, as hot liquid causes immediate gelatinization and clumping.technique1:2 ratio
- ✓Maintain braising temperature at 185-195°F (gentle simmer) rather than rolling boil to break down collagen into gelatin without toughening muscle proteins.timing185-195°F
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Soy sauce chicken uses dark soy sauce aged 2+ years in wooden vats—light soy would create gray, flavorless meat.
Soy Sauce Chicken
Dive into a nostalgic bowl of Soy Sauce Chicken that tugs at your heartstrings with its irresistible blend of sweet and savory goodness! This easy recipe showcases tender chicken simmered in a rich soy sauce marinade, infused with garlic and ginger for that extra zing. Serve it over fluffy rice, and let the flavors transport you back to carefree childhood days!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 1/2 bulbs of garlic (separated and smashed)
- 6 slices ginger
- extra green onion for garnishoptional
- 2 green onions (chopped into thirds and smashed)
- 1/2 tsp white pepper (2.5 ml)
- 3 small shallots, halved
- 2 1/2c water (600 ml)
🥩Meat & Seafood(1)
- 3 large chicken legs
🫙Pantry Staples(3)
- 1 1/2 tbsp cornstarch (22.5 ml)
- neutral oil
- 2-3 pieces rock sugar
🧂Spices & Seasonings(4)
- 1 cinnamon stick
- 6 cloves
- 1/2 tsp salt (2.5 ml)
- 1 star anise
🍯Sauces & Condiments(2)
- 4 tbsp dark soy sauce (60 ml)
- 4 tbsp regular soy sauce (60 ml)
📦Other(1)
- 6 tbsp shaoxing wine (90 ml)
👨🍳 Instructions
- 1
In a bowl, pour hot water onto chicken to tighten skin. Pat dry with a towel then add marinade and set aside.
- 2
For braise, combine soy sauces, wine and salt. Set aside.
- 3
In a deep pan or wok, caramelize sugar, then add in green onion, shallots, garlic.
- 4
Add in chicken. Let it sear for a couple of minutes before adding star anise, cinnamon and cloves.
- 5
Pour in braise and water.
- 6
Cover and simmer for 35-40 minutes, turning chicken halfway.
- 7
Take out chicken, strain vegetables and aromatics. Combine cornstarch and a bit of cold water. Pour into braise, mix and wait to boil. Turn off heat.
- 8
You can chop the chicken into small pieces or hand shred to serve. Pour braise over chicken and rice.
💡 Pro Tips
- ✓Pour boiling water (212°F) over the chicken skin for 30-60 seconds to denature surface proteins and contract collagen fibers, creating tighter skin that renders fat better during braising.technique212°F for 30-60 seconds
- ✓Caramelize sugar to 320-340°F (hard crack stage) before adding aromatics - this creates complex Maillard reaction compounds that add deep umami and color to the braising liquid.technique320-340°F
- ✓Turn the chicken exactly at the 17-20 minute mark to ensure even collagen breakdown and prevent the bottom from overcooking while the top stays tough.timing17-20 minutes
- ✓Mix cornstarch with cold water at a 1:2 ratio (1 part starch to 2 parts water) to prevent lumping, as hot liquid causes immediate gelatinization and clumping.technique1:2 ratio
- ✓Maintain braising temperature at 185-195°F (gentle simmer) rather than rolling boil to break down collagen into gelatin without toughening muscle proteins.timing185-195°F