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China · Food

Cantonese Braised Soy Sauce Chicken

120 min
590 kcal
4 servings

By eatmundo · August 3, 2026

Cantonese Braised Soy Sauce Chicken🇨🇳Dennis Wong from Hong Kong, Hong Kong · CC BY 2.0 · Wikimedia Commons

Same ingredients, elsewhere in the world

2 matches

Dishes from other countries' kitchens, made from the same core ingredients as Cantonese Braised Soy Sauce Chicken. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countries

A 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.

According to eatmundo's ingredient comparison, the closest dish to Cantonese Braised Soy Sauce Chicken from another cuisine is Korean Braised Pork Belly (South Korea): the two share 57% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How 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 300 ml soy sauce, 60 g rock sugar, 2 star anise and 300 ml boiling water. Use a pot just large enough to hold the chicken so that this liquid reaches halfway up its sides.

  • 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. Lift out the chicken, then boil 250 ml of the braising liquid over high heat for 5 minutes until slightly syrupy. This is the reduced sauce for drizzling over the chopped chicken.

Frequently Asked Questions

What is Soy Sauce Chicken?

Soy Sauce Chicken is a Cantonese braised poultry dish originating from southern China. It consists of a whole chicken slow-cooked in a mixture of soy sauce, ginger, scallions, Shaoxing wine, and spices, typically served as a main course during communal meals.

What is the secret to the perfect glossy skin?

The key is the rock sugar in the soy-rich braising liquid, plus turning the chicken every 15 minutes and occasionally spooning the sauce over the breast while it braises.

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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