🇨🇳 China · Food
Cantonese Braised Soy Sauce Chicken
By eatmundo · August 3, 2026
🇨🇳 CNA classic Cantonese staple where a whole chicken is gently simmered in a fragrant master stock of soy, aromatics, and spices. The result is succulent meat with a deep, savory-sweet glaze and glossy skin.
Ingredients
check them off as you prepareHow to Make It
- 1
Clean the 1.5 kg chicken thoroughly, removing innards and patting the skin completely dry with paper towels.
- 2
Rub the chicken exterior with 1 tsp of salt, ensuring it is evenly coated, then let it sit at room temperature for 15 minutes.
- 3
Heat 2 tbsp of vegetable oil in a deep wok or heavy pot over medium heat and sear the chicken skin until it turns a light golden brown, about 3 minutes per side.
- 4
Remove the chicken; add ginger slices and scallions to the residual oil, sautéing for 1 minute until fragrant—do not let the aromatics burn.
- 5
Deglaze the pot with 3 tbsp Shaoxing wine, then add 4 tbsp soy sauce, 30g rock sugar, 2 star anise, and enough boiling water to cover half the chicken.
- 6
Gently return the chicken to the pot, breast side down, and bring the liquid to a gentle simmer on low heat, covering with a lid.
- 7
Braise for 45 minutes, turning the chicken every 15 minutes to ensure even color, while occasionally spooning the sauce over the breast area.
- 8
Turn off the heat and let the chicken soak in the sauce for another 20 minutes; this allows the juices to redistribute and keeps the meat tender.
Frequently Asked Questions
What is the secret to the perfect glossy skin?+
The key is the rock sugar and the continuous basting during the braising process.
Can I use chicken breast only?+
It is not recommended, as the bone-in whole chicken adds deep flavor to the braising liquid.
What is the best way to serve this?+
Allow the chicken to cool slightly before chopping it into bite-sized pieces, then drizzle the reduced sauce over the top.
How do I know the chicken is fully cooked?+
The juices should run clear when pierced at the thickest part of the thigh with a skewer.
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