Braised Soy Sauce Chicken

Braised Soy Sauce Chicken is a classic Cantonese dish where chicken is slow-cooked in a fragrant mixture of light and dark soy sauce, sugar, ginger, and aromatic spices like star anise. The result is tender, juicy meat with a deep mahogany color and a savory-sweet glaze. It's a staple in Hong Kong and Guangdong, often served at family gatherings and in casual eateries.

🍳 View the full Braised Soy Sauce Chicken recipe →

🍽️ Nutrition at a glance

This dish is high in protein from the chicken but also contains moderate fat, especially if using skin-on pieces. It provides iron and B vitamins, with a typical serving (about 200g of meat with sauce) ranging from 300 to 400 calories.

Nutrition breakdown

Calories	380 kcal
Protein	32 g
Carbs	12 g
Fat	22 g
Fiber	1 g
Sugar	8 g
Sodium	950 mg
Iron	2.5 mg
Potassium	350 mg
Vitamin B6	0.5 mg
Niacin (B3)	8 mg
Phosphorus	280 mg
Zinc	2.8 mg
Selenium	24 mcg
Vitamin B12	0.4 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

The braising liquid, known as 'lo shui' (master stock), is often reused and replenished over years, developing complex flavors—a tradition that symbolizes continuity and heritage in Cantonese cuisine. Nutritionally, the soy sauce adds umami and sodium, while the slow cooking helps retain the chicken's moisture and nutrients.