🇲🇾 Malaysia · Food
Soy Sauce Chicken
By eatmundo · August 4, 2026
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.
Ingredients
check them off as you prepareHow 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
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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