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Braised Soy Sauce Chicken Recipe

Chinese · Main course · 60 min total

A classic Chinese braised chicken dish with deep savory flavors from soy sauce, star anise, and rock sugar, perfect served over steamed rice.

Ingredients

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 1/2 cup dark soy sauce
• 1/4 cup light soy sauce
• 1/4 cup Shaoxing wine or dry sherry
• 2 tablespoons rock sugar or brown sugar
• 4 cups water
• 4 slices ginger
• 4 cloves garlic, smashed
• 2 star anise
• 1 cinnamon stick
• 2 green onions, cut into 2-inch pieces

Instructions

1. In a large pot or Dutch oven, combine dark soy sauce, light soy sauce, Shaoxing wine, rock sugar, water, ginger, garlic, star anise, cinnamon stick, and green onions. Bring to a boil over high heat, stirring to dissolve sugar.
2. Add chicken pieces to the pot, making sure they are submerged. Return to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
3. Turn the chicken pieces over, cover, and continue to simmer for another 15 minutes, or until chicken is cooked through and tender.
4. Remove from heat. Let chicken rest in the braising liquid for 10 minutes before serving. Serve hot with steamed rice and a drizzle of the braising liquid.

Tips

• For a richer flavor, marinate the chicken in the soy sauce mixture overnight in the refrigerator before cooking.
• Leftover braising liquid can be strained and stored in the refrigerator for up to a week; use it as a base for soups or noodles.
• To reduce sodium, use low-sodium soy sauces and adjust seasoning to taste.

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