Soy Sauce Chicken (Si Yau Gai)豉油雞
A quintessential Cantonese classic, this whole chicken is slowly simmered in a rich, aromatic soy sauce mixture until incredibly tender and flavorful. The skin turns a beautiful glossy brown, making it a feast for both the eyes and the palate.
01Ingredients
- 1 whole chicken (about 1.2-1.5kg)
- 50g ginger, sliced
- 3 sprigs spring onion, knotted
- 200ml light soy sauce
- 50ml dark soy sauce
- 50g rock sugar
- 500ml water
- 2 star anise
- 1 cinnamon stick
- 1 tsp Sichuan peppercorns
- 2 tbsp Shaoxing wine
- 1 tsp sesame oil
Nutrition (per serving)412kcal
- Protein48.5g
- Carbs8.2g
- Fat18.3g
Fiber 0.1 gSodium 2847 mg
02Steps
- Blanch the whole chicken in boiling water for 2-3 minutes to remove impurities. Rinse and pat dry.
- In a large pot, combine light soy sauce, dark soy sauce, rock sugar, water, sliced ginger, knotted spring onion, star anise, cinnamon stick, and Sichuan peppercorns.
- Bring the sauce mixture to a boil, then reduce heat to a simmer.
- Carefully place the chicken into the simmering sauce, ensuring it is mostly submerged. Add Shaoxing wine.
- Simmer for 45 minutes, occasionally spooning the sauce over the chicken and turning it for even coloring. The chicken should be cooked through, and juices run clear when pierced.
- Remove the chicken from the sauce and let it rest for 10 minutes before chopping into serving pieces. Drizzle with sesame oil.
- Strain the sauce and serve alongside the chicken as a dipping sauce, or pour a little over the chopped chicken.
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