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Malaysia · Food

Soy Sauce Chicken

60 min
430 kcal
4 servings

By eatmundo · August 4, 2026

Soy Sauce Chicken🇲🇾AI-generated image

Same ingredients, elsewhere in the world

8 matches

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

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A classic Cantonese-Malaysian staple featuring succulent chicken braised in a rich, savory-sweet soy reduction. The meat remains tender while absorbing the deep, aromatic flavors of ginger and garlic.

According to eatmundo's ingredient comparison, the closest dish to Soy Sauce Chicken from another cuisine is Cantonese Steamed Chicken with Shiitake (China): the two share 71% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Marinate 800g of chicken with 2 tbsp soy sauce, 1 tbsp oyster sauce, and a pinch of salt for 20 minutes.

  • 2

    Heat 3 tbsp oil in a heavy-bottomed wok over medium heat.

  • 3

    Add 4 cloves of minced garlic, 50g of sliced ginger, and 3 thinly sliced shallots, sautéing until fragrant and light golden.

  • 4

    Place the marinated chicken into the wok, searing both sides until the skin turns lightly brown for about 5 minutes.

  • 5

    Pour in 2 tbsp of soy sauce, 1 tbsp of dark soy sauce, 1 tbsp of oyster sauce, and 200ml of water to cover.

  • 6

    Reduce heat to low, cover the wok, and simmer for 25 minutes until the chicken is cooked through.

  • 7

    Remove the lid and increase the heat to medium-high to reduce the sauce into a thick, glossy glaze.

  • 8

    Stir constantly for 3 minutes to coat the chicken pieces evenly before serving hot over steamed jasmine rice.

Frequently Asked Questions

What is Soy Sauce Chicken?

Soy Sauce Chicken is a Malaysian braised poultry dish made by simmering chicken in a sauce of soy sauce, dark soy sauce, oyster sauce, garlic, ginger, and shallots. It is typically served as a main dish during lunch or dinner, often accompanied by steamed rice.

Can I use chicken breast?

While thigh meat is more authentic and stays juicy, breast can be used; just reduce the simmering time to 15 minutes to avoid dryness.

How do I know the sauce is ready?

The sauce is perfect when it coats the back of a spoon and turns into a thick, syrupy glaze that clings to the chicken.

What is the role of dark soy sauce?

Dark soy sauce provides the characteristic rich, mahogany color to the dish; do not substitute it with regular soy sauce.

Can I add vegetables?

Yes, bok choy or blanched broccoli go exceptionally well as a side to balance the saltiness of the soy.

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